English Pub-Style Pickled Eggs

 

Adapted from The Hairy Bikers (UK)

After two weeks

Purchased in Wyoming during a road trip

I didn’t like the pickled eggs I had purchased during a road trip (too sour and rubbery, and it took me forever to finish them), so I decided to make my own. It doesn’t get any easier than this, and it’s not sour and rubbery like American-Style pickled eggs.

• 6 hard boiled eggs (I bought peeled hard boiled eggs instead of boiling eggs myself)
• 12 oz white wine vinegar
• 5 oz water
• 1 tblsp Himalayan salt
• 3 tblsp sugar
• 1 tsp crushed red pepper flakes

1. Sterilize a jar large enough to hold all six eggs. Pack the eggs into the jar.
2. Bring the vinegar, water, salt, and sugar to a boil in a small saucepan. Stir to dissolve the sugar, then simmer for 5 minutes. Add the pepper flakes.
3. Pour the vinegar mixture into the jar. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened.