Pickled eggs
600ml Distilled vinegar
200ml of water
100g Caster sugar
6 Fresh thyme
3x garlic clove
4x Bay leaf
1tbsp mustard seeds
Cook eggs for 6.5min, move straight into the ice water to stop cooking process.
Bring rest of the ingredients in to the boiled set a side to cool down.
Peel the eggs and place in sterilized jar and cover with vinegar mixture. Cut the circle from grease-proof paper and place it on the top of the eggs, to be sure that all eggs are covered in vinegar.
The eggs will be slightly pickled after 12 hours. But after 3-4 days they will be at their prime. Keep it up to two week at the fridge.
Cook eggs for 6.5min, move straight into the ice water to stop cooking process.
Bring rest of the ingredients in to the boiled set a side to cool down.
Peel the eggs and place in sterilized jar and cover with vinegar mixture. Cut the circle from grease-proof paper and place it on the top of the eggs, to be sure that all eggs are covered in vinegar.
The eggs will be slightly pickled after 12 hours. But after 3-4 days they will be at their prime. Keep it up to two week at the fridge.
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