Every year I make pickled eggs because if I don’t there is a mutiny!!!

Up until this year I was making them in 6Lb jars like you find on the counter in chip shops. This year however Tanny and I decided that 2Lb jars would be better for us as it really is only he and I and when we want one it is probably once a month and we are more likely to go through a few rather than a whole big jar. We were finding the big jars would go cloudy and although they were fine and safe to eat the vinegar didn’t look great and was a smidge off putting. These smaller jars are perfect for us and are more likely to be eaten before the vinegar goes funny.

We also save A LOT of money making them ourselves instead of buying them AND we know there are only 4 ingredients in ours each one something we know what it is.

We now buy our eggs from Tanny’s work so it costs us £19 for 180 eggs at the time of writing this.

We also buy our sugar from B&M which has the cheapest everyday price right now at 89p per kilo. My son works there as well so we use his 10% discount so thats 9p off as well.

I purchase white vinegar from Asian grocery stores online. The reason being I can get 20 Litres for £20 which is the cheapest good quality white vinegar you can get and that’s enough to do all our preserving, dressings and cleaning vinegars for 6-12 months. The more preserving I do the closer to 6 months it is and I’m not cross about that at all.

For this batch of pickled eggs I used 3 trays of eggs. 90 eggs in total. Thats £9.50.

I used around 1 cup of sugar so around 30p.

I used 2 Litres of White Vinegar so around £2.

That means in total it cost me around £11.80 for 10 jars of 9 eggs.

To buy those, the cheapest jar of a similar size is £2.60 so £26.00 for 10 jars.

That’s a saving of £14.20 and I can’t be happier about that.

So enough waffling and lets get on with the recipe.

Easy Peasy Pickled Eggs

90 Eggs

2 Litres White Vinegar

2 Litres Boiling Water

1 Cup White Granulated Sugar

1. Make sure to hard boil your eggs.
2. Once your eggs are done make sure to place under cold running water for a good 10-15 minutes.
3. Peel your eggs.
4. Place 9 Eggs in each 2Lb jar.
5. 1 Tablespoon of sugar in each jar.
6. Half fill each jar with vinegar.
7. Fill the jars to the neck with boiling hot water.
8. These are fine to just put a lid on. They do NOT have to be sealed as the vinegar is your preserving agent. In the older days these were stored in stoneware crocks with a cork lid and they were fine.
9. Leave jars on the shelf for at least 21 days … the longer the better really. Just control yourself not to “test them early”.