Pickled Eggs Various

Am I being typically English or just preserving something else? I hope this is still being typically Bulgarian, even though it's not something they do. I have given Bulgarian friends a jar & they were bemused but enjoyed them nonetheless. I think the reason Bulgarians don't pickle eggs is that they don't need to preserve them, whereas we like the taste!
Yes I love pickled eggs & they are a great food when I'm watching my weight but it never occurred to me, befor now, to pickle them.
I had a eureka moment when I was pickling cabbage & onions, as we have lots of eggs & we are given some beauties by friends who keep chickens. So along with the normal pickles & preserves I am adding eggs.
Here are a few recipes & I have to say one I am not keen on but each to their own taste!

Good old plain.........

Measure how many eggs per jar before cooking. I always measure half a jar of vinegar, this should be enough.

Per Jar

Hard boiled eggs, peeled.

Vinegar

6 Peppercorns

1 tsp Sugar

1 tsp Salt 

Chilli flakes (optional)

1 Onion sliced

Bring vinegar, peppercorns, sugar, salt & chilli to boil. Slice the onions into large thin slices, layer with eggs in the jar. Strain vinegar mix & pour over the eggs.

Seal in a sterilised jar & store in a cold place or fridge. Once opened store in the fridge

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My favourite Egg is pickled in beetroot juice! After eating the beetroots don't throw away the juice. Literally all you do is put the eggs in the juice & store in the fridge. See my pickled beetroot recipe, after 2 weeks they are ready to munch.

These are my least favourite, too vinagery for my liking, but they are interesting & if you like the stronger pickle taste then these will be your kind of egg......

Eggs, hard boiled & peeled.

2 pints Vinegar

10 blk peppercorns

1 Chilli pepper chopped ot dried chilli flakes

2 tsp Allspice

10 Cloves

3 Cinnamon sticks

Place eggs in sterilised jars

Heat vinegar & spices until liquid begins to boil, then turn down & simmer for 10mins or so. Remove from heat & cool liquid, strain &. pour over the eggs making sure they are covered completely.

Seal the jar & store in a cool dry place. Leave for 2 weeks, minimum.