I occasionally play around with different flavours for pickled eggs, usually with dried spices such as chillies, coriander seeds, star anise and black pepperscorns. You can even go a bit psychodelic and turn them pink, by adding a bit of vinegar from a jar of pickled beetroot. However, I recently bought some Szechuan Pepper and thought that Szechuan Pickled Eggs are worth a go… I’m probably gonna end up with a numb mouth!
The method is straight forward and the following recipe is based on a Kilner Jar that has at least one and a half pints capacity, as the weight of the eggs will displace the pint of vinegar that is added.
- 9 medium size eggs
- 1 pint of White Pickling Vinegar
- 1 tablespoon Brown Sugar
- 2 tablespoons Szechuan Pepper
Boil your eggs for at least 8 mins to ensure the yolks are hard. Transfer them to ice or very cold water to stop them cooking. You will need to sterilise your jar(s). I put them in a baking tray with some water in the bottom and in a hot oven for 15 mins. If using a Kilner Jar, seals can be sterilised by putting them in a bowl and pouring boiling water on to them.
Place the pickling vinegar, brown sugar and Szechuan pepper into a saucepan and bring it to the boil, until the sugar is dissolved. Peel and place the eggs into the jar and carefully pour over the vinegar including all the pepper.
Seal the jars while still hot and leave them ideally for 3 – 4 weeks to mature.
Enjoy with a pint of a locally brewed ale… I’ll let you know if I end up with a numb mouth in a few weeks time!