| 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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