Gingered pickled eggs
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Eggs, hard cooked & shelled | |
| 3¾ | cup | White wine vinegar |
| 2 | Green chiles, chopped | |
| 1 | Ginger root, fresh, 1\" | |
| 2 | teaspoons | Peppercorns |
| 1 | teaspoon | Allspice berries |
| ½ | teaspoon | Mustard seeds |
Directions
Place eggs in preserve jars and set aside. In a large saucepan, combine the vinegar and mustard seed; bring the vinegar to a boil for 10 minutes. Remove from the heat and strain the vinegar over the eggs to completely cover them. Seal the jars and store refrigerated for at least 2 weeks before serving.
Submitted By JIM WELLER On 06-11-95