A classic British pub snack, pickled eggs are made by immersing boiled, peeled eggs in a hot vinegar brine flavored with bay leaf and whole black peppercorns. They are quick to prepare and can be eaten after a few hours.
Bring the vinegar, water, salt and sugar to a boil in a saucepan. Add the bay leaf and whole black peppercorns and boil for another 5 minutes.
Carefully arrange the peeled eggs in a clean jar.
Slowly pour the hot brine over the eggs, making sure they are completely covered, and close the jar. Refrigerate for a few hours before serving.
Pour the hot brine slowly over the eggs in the jar, otherwise the sudden temperature change may make them crack. Allergen: contains eggs.
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