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Wicklewood’s Pickled Eggs

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“I love the tangy taste of pickled eggs, unfortunately I can no longer eat malt vinegar, and spirit vinegar is never as good. However, I found it’s the lemon zest in the vinegar that makes these eggs taste like they’ve been pickled in malt…You can use any pickling spice combination, but I prefer to use my own #438665 as it gives me the taste I remember of traditional pickled eggs.”
6 eggs

Ingredients Nutrition

  • 6 fresh free range eggs, cold hard boiled
  • 12 a lemon, zest of
  • white vinegar, enough to cover eggs approx. 1/2 pint
  • 1 tablespoon whole mixed pickling spice


  1. Peel and rinse eggs.
  2. Arrange in a sealable storage jar (such as a Kilner Jar).
  3. Add zest and spices and cover completely with vinegar.
  4. Wait a week then serve with salads or fish and chips.

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