pickled eggs(english)
| Measure | Ingredient |
|---|---|
| 8 | Eggs |
| 1 pint | White vinegar |
| ¼ ounce | Black peppercorns |
| ¼ ounce | Allspice berries |
| ¼ ounce | Root ginger, lightly bruised |
Boil the eggs for l0 minutes. Cool in cold water, then shell. In a saucepan sirnmer the vinegar and spices together for 5 minutes. Place the eggs in a warmed sterilized jar and pour the hot vinegar mixture over, leaving in the spices. Cover and store in a cool dry place for about 2 weeks to allow the pickled eggs to mature. Serve with cold meats or cold poultry or game.
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