I made these when I had my pub, and they were always a hit. I made them in large batches because of the standing time, but have scaled the recipe for home use.
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This is OK as a quick fix but there is too much water for it to be a bona fide pickle. Pickled eggs made this way will need to kept in the refrigerator. I have always used 100% white vinegar but having read this recipe I used 100% cider vinegar which is a great improvement. Diluting the vinegar kind of defeats the purpose of pickling but using all vinegar and no water means that once the jar is opened the eggs can be kept unrefrigerated for up to 6 weeks. To my palate, they taste better, too. - 29 Dec 2011
Altered ingredient amounts. I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain, which made the eggs a nice light "tea" colour. I also added about 2 teaspoons of salt and about 4 tbsp of sugar. Next time I'm going to double the sugar, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)! - 15 Sep 2008
Took shortcuts. Rave reviews from the party I did this for, for 60 people. As I forgot to pick up the Pickling spices, I made up my own using the same usual ingredients. Packed it in a huge jar, sealed it and left in the cold garage for a week. And because I am lazy, I used the minced garlic in a jar. Worked excellent! I will definitely use this recipe again! - 15 Sep 2008