Gingered pickled eggs

Yield: 12 servings

Measure 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

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

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