easily explained with some nice pictures!

This Pickled Eggs Recipe is a visual and slightly more basic method than our first pickled egg recipe with pictures and text.
If you would prefer to see our original text based method, click here.

This is what you'll need, Vinegar, Jars, Eggs.
Sterilise the Jars, if you don't know how, click here to find out.
Everything else, you should already have in the kitchen, but if you want a full list of requirements, click here.

Boil the kettle, it will save you some time, Use the spare water to make a nice cup of tea for later.

Add a dash of vinegar to the boiling water, this will stop cracked egg whites from spreading too far in the water.

Drop the eggs in carefully, try not to let them crack. As you can see, the added vinegar has done it’s job. The cold eggs will lower the temperature of the water, don’t worry, it will rise again.

Bring it all back to the boil, and boil for 20 minutes, or until you think the yolks will be hard. Soft boiled eggs don’t pickle well.

Once Boiled, pour away the hot water and rinse the eggs under cold water. You need to cool the eggs before jarring.

Crack the egg shells and drop them back into the cold water, this will allow the water to get under the skin for easy peeling. We sometimes run the tap and peel them under the running water, this makes peeling even easier.

Peel the eggs and pour away the water. Then rinse the eggs in a sieve to remove any little bits of remaining shell. If you can see the yolk of an egg, because of rough peeling, don’t pickle it, just eat it now!

Open the jars and gently drop in the eggs.

Here's where we add some flavour, very hot scotch bonnet chilli peppers. Be careful.

Pour in the vinegar, make sure you completely cover the eggs.

Seal the lids, leave them in a cupboard, come back 6 weeks later.
Job Done.
Drink the cup of tea.