Imperial Pickled Eggs Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 White wine vinegar3⁄4 Pint (450 Milliliter)
 Garlic4 Clove (20 gm), peeled and chopped
 Pickling spice2 Ounce (50 Grams)
 Strip of orange rind1 Small
 Mace blade1
 Strong darjeeling tea1⁄2 Pint (300 Milliliter)
 Eggs8 , hardboiled and shelled (Size 3)

Directions

Place the vinegar, garlic, pickling spice, orange rind and mace in a pan.
Gradually bring to the boil, cover and simmer for 10 mins.
Allow to cool then strain into a bowl.
Stir in the tea.
Pour a little of the tea mixture into a clean 2 1/4 pint/1.25 litre wide necked jar.
Add the hard boiled eggs.
Top up with remaining tea mixture.
Seal well and label.
Leave for about 4 weeks before using.
For a slightly smoky flavour use Lapsang Souchong tea instead of Darjeeling.
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