The lady that has the next plot to me keeps ducks and chickens at home, and has been kind enough to give me some duck eggs in the past. Most were eaten fresh and they were some of the best I have tasted, but with the others I made a small jar of pickled eggs ready for eating over Christmas – and the fresher and better the eggs, the better the result!
- 12 new-laid eggs – chicken or duck eggs work equally well.
- 1-1.25 litres white wine or cider vinegar
- 25g mixed pickling spice
- 2-3 blades of mace
- Hard boil the eggs - put into boiling water for 10 minutes.
- Tie the pickling spice and the mace into a 20cm square of muslin and place with the vinegar into a saucepan.
- Bring the vinegar to the boil and simmer for 10 minutes, the leave to cool and remove the spice bag.
- Shell the eggs and put into a wide necked jar.
- Fill with the spiced vinegar and seal.
- Leave for 4-6 weeks before using.