| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | English | Pickles, English | 8 | Eggs |
INGREDIENTS
| 8 | Eggs | |
| 1 | pt | White vinegar |
| 1/4 | oz | Black peppercorns |
| 1/4 | oz | Allspice berries |
| 1/4 | oz | Root ginger, lightly bruised |
INSTRUCTIONS
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.
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