Pickled or preserved eggs are essentially boiled eggs preserved in vinegar and flavored with spices and herbs; they can be either sweet or spicy. They are often served as a snack, alongside sandwiches, with fish and chips, or used as garnishes. In the U.K., they are served in pubs in lieu of peanuts or pretzels, as is the custom in the U.S. The final flavor is largely determined by the recipe for the pickling brine. The eggs are left in the solution from anywhere from a few days to months, depending upon the desired flavor.

Put the eggs into a saucepan. Cover them with cold water and bring it to a rolling boil. Reduce the heat to medium and let simmer for 10 minutes. For best results, use a dozen eggs.

Remove the eggs carefully. Place them into cold water. Peel and rinse the eggs.

Place the eggs into a glass canning jar. In the meantime, boil 1 cup of vinegar, 1/4 cup of water, 2 tsp. of sugar and 1 tsp. of salt in a medium sized saucepan. Add a pinch of pickling spices or a clove of garlic, if desired.

Remove the brine from the stove after several minutes. Pout the solution over the eggs. Twist the lid until it is hand tight.

Cool the jar to room temperature. Refrigerate it for safe keeping. Ideally, you should let them sit for several days before eating to make sure that the eggs have absorbed the brine.