Home canning  is typical Italian tradition as it  is a fun way  to preserve garden produce and

seasonal foods ,to share family recipes and save money.

When preparing tomatoe sauce you can see an entire family working on it  and so you teach

your kids food skills.

Today we suggest you something less common , simple and tasty :Pickled eggs 

12 eggs

1 l. red vinegar – if you prefer 750 ml vinegar and 250 ml water

5 garlic cloves in their skins ( we say “vestiti”=dressed )

5 bay leaves

20 black pepper berries


1 tbsp. salt 

Bring a saucepan of water to the boil, then gently lower in the eggs.

 Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking.

 When they are cool enough to handle, peel carefully.The best way to shell them is to use not very fresh eggs, because they develop a little air between the egg and the shell, which makes it much easier to peel them.

Put vinegar, garlic, bay leaf, black pepper, peperoncino, cloves, and a teaspoon of salt in a small saucepan.Slowly bring to the boil, then simmer for 5 minutes.

 Then let it cool.

 Pour it all over the eggs.

Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely.

Close and leave for at least a month before tasting.

Slices of these eggs are good in salads, or served as an appetizer, finger food next to salami or cheeses and with some good bread.

When canning  or bottling, take into consideration all the reccomendations commonly given and  use sterilised jars.