Pickled eggs (norwa)

Yield: 12 Servings

Measure Ingredient
12 mediums Eggs, hard-boiled (shelled)
20 ounces White vinegar
1 each Bay leaf
1 teaspoon Mustard seeds
3 eaches Cloves
1 teaspoon Peppercorns, crushed
½ each Cinnamon stick
1 teaspoon Salt

Directions: þ Place everything, except the eggs, into a saucepan. þ Bring gently to the boil, then remove to a basin. Cover and leave to cool. þ Let the liquid stand for 4 hours before using it, to allow the

spices and herbs to flavour the vinegar. þ Strain the vinegar. þ If the spices and are left in, they discolour the eggs. þ Put the eggs into dry, sterelised, widw-necked jars-don't pack them too firmly. þ Pour the liquid over the eggs to cover them, then seal the jars. þ Don't use for a couple of days after they are prepared. I find they

keep perfectly for at least 6 weeks but they must be kept refrigerated. Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat.

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