Alive and Cooking

Pickled Eggs

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6 eggs, boiled

Pickling Liquid:

1.5 L white vinegar
1.5 L water
8 bay leaves
1 red onion, halved
4 tbsp. sea salt
4 tbsp. caster sugar
1 tbsp. coriander seed
2 star anise


Combine all the pickling ingredients together in a deep pot and bring to a gentle simmer for 10 mins. Allow to cool to just warm.
Slightly crack the egg shells, still keeping them intact. Into a glass dish/pot, pour over enough pickling liquid to cover and pop in the fridge overnight.
Makes 6

Pickled Eggs