Pickled eggs recipe
 The key to success with pickled eggs is in the cooking of the eggs; they need to be cooked sufficiently to cook the yolk through, but not so much that it is grey and chalky. For best results do take into consideration the size of the eggs (see below for cooking times). For this recipe you will need 2 x 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips. 700ml/1¼ pint white wine vinegar or cider vinegar2 outer celery stalks, sliced into 1cm/½in pieces75g/2½oz granulated sugar 1 tsp sea salt12 free-range eggs (any size) 700ml/1¼ pint white wine vinegar or cider vinegar 2 outer celery stalks, sliced into 1cm/½in pieces 75g/2½oz granulated sugar 1 tsp sea salt 12 free-range eggs (any size) 1 inner celery stalk, finely sliced1 small red chilli, cut lengthwise into 6 pieces 10–12 peppercorns (black, pink or green) 12 spring onions, trimmed to approx 6cm/2½in piecescelery salt, to serve (optional) 1 inner celery stalk, finely sliced 1 small red chilli, cut lengthwise into 6 pieces 10–12 peppercorns (black, pink or green) 12 spring onions, trimmed to approx 6cm/2½in pieces celery salt, to serve (optional) Method Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. Recipe tips Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs.