Yield: 12 Servings
Measure | Ingredient |
---|---|
12 mediums | Eggs, hard-boiled (shelled) |
20 ounces | White vinegar |
1 each | Bay leaf |
1 teaspoon | Mustard seeds |
3 eaches | Cloves |
1 teaspoon | Peppercorns, crushed |
½ each | Cinnamon stick |
1 teaspoon | Salt |
Directions: þ Place everything, except the eggs, into a saucepan. þ Bring gently to the boil, then remove to a basin. Cover and leave to cool. þ Let the liquid stand for 4 hours before using it, to allow the
spices and herbs to flavour the vinegar. þ Strain the vinegar. þ If the spices and are left in, they discolour the eggs. þ Put the eggs into dry, sterelised, widw-necked jars-don't pack them too firmly. þ Pour the liquid over the eggs to cover them, then seal the jars. þ Don't use for a couple of days after they are prepared. I find they
keep perfectly for at least 6 weeks but they must be kept refrigerated. Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat.