Pickled eggs(english)

Yield: 8 Eggs

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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