Monday, 17 June 2013

Pub-style Pickled Eggs - Perfect With Beer

Ok, I know what you're thinking:  "How could a hard-boiled egg, preserved in vinegar be appealing to the tastebuds?  Are you insane, Vinnie?"

Well, the first time I had a pickled egg was at a small bar in Redfern called Dryland (which has now unfortunately closed, but was a fantastic bar).  I was really keen try pickled eggs because they always seem to make appearances in bar scenes in movies and TV shows; perched up on a shelf next to bottles of spirits at the bar.  None of the characters ever seem to eat them, but I figured, they must be good or else the bartenders wouldn't keep making them available.

And I've got to say, the pickled egg didn't disappoint!  I think you have to like hard boiled eggs as a starting point, but then the saltiness and strong vinegar flavour makes them a really tasty snack.  The flavour is along the same lines as salt and vinegar chips.  They're really moreish.  

Before making the eggs, I did some research across the internet, and decided to concoct my own pickling recipe, featuring garlic and malt vinegar.  It's a very simple process, and once you've got a jar of these in your fridge, you'll always have something to eat alongside a chilled pint of your favourite ale.

Garlic and Malt Vinegar Pickled Eggs

What you need:
  • 12 large free-range eggs;
  • 600ml bottle of malt vinegar;
  • 6 cloves of garlic finely sliced;
  • 1 tablespoon of chili flakes;
  • 2 tablespoons of salt.
The pickling:
  1. Fill a large pot with water.  Bring the water to the boil, and then slide in your eggs.  Cook them for about 6 or 7 minutes.  You can use other methods to boil the eggs, as long as they are hard-boiled.
  2. Allow the eggs to cool and then peel all of the eggs. 
  3. Next infuse your vinegar.  Pour the bottle of malt vinegar into a pot.  Next, add in  your garlic and chili and salt.  Simmer on a low heat for about 10 minutes.
  4. Sterilise a jar that will fit all of your eggs.  Mine was about 750ml.  You can do this by simmering the jar in a large pot of water for 10 minutes.  Or you can heat them in an oven that has been preheated to 120 degrees Celsius for 20 minutes.    
  5. Add the peeled eggs into the sterilised jar and then pour over your infused vinegar. 
  6. Store in the fridge for at least a week before eating.   Serve with beer or other beverage.  


  1. I have to admit that I've yet to try a pickled egg (oh and Dryland closed already? It looked fun and busy). Thanks for the recipe!

  2. Surprisingly easy to a make! I might give it a try. :-)