Pickled eggs
Classic pickled eggs preserved in a lightly sweet and spiced vinegar with celery, chilli and peppercorns, perfect for snacking or serving alongside drinks.
Updated : 03 February, 2026
Easy
About 20 min.
Ingredients
700 milliliters
White wine vinegar
2
Celery stalk
75 grams
Sugar
1 teaspoon
Sea salt
12
Eggs
To finish
1
Celery stalk
1
Red chilli pepper
10
Peppercorns
12
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the vinegar, celery, sugar and salt into a saucepan. Bring to the boil and cook for a couple of minutes, then remove from the heat and leave to infuse and cool.
Step 2
Meanwhile, put the eggs into a large saucepan and cover with cold water. Set over a low heat and bring gently to a simmer. Cook according to size: 9 minutes for large eggs, 8 minutes for medium, 7 minutes for small, and 2 minutes for quail eggs. Remove from the heat and cool immediately under running cold water to stop further cooking and prevent a grey ring forming around the yolks. Once cool enough to handle, crack and peel the eggs, then place them in a bowl of cold water.
Step 3
To finish, divide the celery, chilli and peppercorns between sterilised jars. Carefully pack the eggs into the jars, tucking the spring onions around the edges and between the eggs. Strain the cooled vinegar mixture and pour it over the eggs, filling the jars to the brim. Seal with vinegar-proof lids.
Step 4
Serve with a sprinkle of celery salt, if you like. Store in a cool place for up to 6 weeks.
Author note
Share the recipe
