Title: Pickled Eggs (Norway)
Categories: Snack Norwegian
Yield: 12 Servings
| 12 | md | Eggs, hard-boiled (shelled) |
| 20 | oz | White vinegar |
| 1 | | Bay leaf |
| 1 | ts | Mustard seeds |
| 3 | | Cloves |
| 1 | ts | Peppercorns, crushed |
| 1/2 | | Cinnamon stick |
| 1 | ts | 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.