Yield: 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.