British Pub Pickled Eggs

Name: British Pub Pickled Eggs
Ingredients: 12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs); 4 cups malt vinegar (no substitutions for authentic pub flavor); 1 hot pepper, minced; 10 black peppercorns; 10 whole cloves; 3 cinnamon sticks; 2 teaspoons allspice

7 ingredients

6 steps

Ingredients

12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
4 cups malt vinegar (no substitutions for authentic pub flavor)
1 hot pepper, minced
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 teaspoons allspice

Directions

1

Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
2

Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
3

Reduce heat; simmer for 10 minutes.
4

Remove from the heat; allow to cool to about room temperature.
5

Strain the liquid and pour over the eggs, covering them completely.
6

Seal and store in refrigerator for about ten days prior to consuming.