A classic English pub snack, pickled eggs are made by pouring a hot spiced vinegar brine, flavoured with bay leaf and peppercorns, over pre-boiled peeled eggs. It comes together quickly and can be eaten after just a few hours.
Bring the vinegar, water, salt and sugar to a boil in a pan, then add the bay leaves and peppercorns and boil for 5 more minutes.
Carefully arrange the peeled eggs in a clean jar.
Slowly pour the hot brine over the eggs, making sure they are fully covered, then seal the jar; chill for a few hours before serving.
Pour the hot brine over the eggs slowly once they are in the jar, or the sudden temperature change can crack them. Allergens: contains egg.
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