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Chipotle chili pickled eggs – Freddie Janssen, Pickled

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10 eggs

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Cook 37 minutes
Rest 3 days


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10 medium eggs
500 ml cider vinegar
2 garlic cloves, peeled
1 white onion, quartered
5 tinned chipotle chillies in adobo sauce
2 dried chipotle, ground
1 tbsp sea salt
2 tbsp granulated sugar


In a medium-sized pan of water, place the eggs and bring to the boil. Cook over a medium to low heat for 7 mins, then drain.

Transfer to a bowl filled with ice-cold water to cool down.

Peel the eggs in the water (this will help to keep the egg whites perfectly smooth) and transfer to a clean jar.


Combine the vinegar, garlic, onion, salt, sugar, chillies in adobo sauce and ground chipotles with 500ml water in a pan and bring to the boil.

Simmer for about 30 mins over a medium to high heat, until the onion becomes translucent.

Remove the vinegar-brine from the heat and immediately pour over the eggs in the jar.


Put on the lid and leave to cool to room temperature, then refrigerate for three days.

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Serve with a packet of your favourite crisps.

Recipe from Pickled
by Freddie Janssen
£15, Hardie Grant