Title: Pickled Eggs(English)
Categories: Pickle English
Yield: 8 Eggs
| 8 | | Eggs |
| 1 | pt | White vinegar |
| 1/4 | oz | Black peppercorns |
| 1/4 | oz | Allspice berries |
| 1/4 | oz | 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.