Yield: 1 Servings
Measure | Ingredient |
---|---|
12 \N | Eggs |
4 cups | Cider Vinegar |
1 tablespoon | Peppercorns |
1 tablespoon | Whole Allspice |
1 tablespoon | Whole Cloves |
1 tablespoon | Green Gingerroot; minced |
1 teaspoon | Salt |
Cover eggs with cold water, and bring to a rapid boil. Cover, and let stand for 15 minutes. Drain, and cover with cold water. Remove shells.
Bring remaining ingredients to a boil, and simmer for 10 minutes. Put eggs into hot sterilized jars, and strain hot liquid over them. Seal and keep in a cool place. Wis/Gramma
Posted to EAT-L Digest 10 Sep 96 Date: Wed, 11 Sep 1996 08:27:37 -0500 From: LD Goss <ldgoss@...>