| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Eggs, Pickles |
6 |
Servings |
INGREDIENTS
| 24 |
|
Fresh eggs |
| 6 |
c |
Cider vinegar |
| 2 |
tb |
Peppercorns |
| 1 |
tb |
Whole allspice |
| 1/2 |
tb |
Mace |
| 1/2 |
tb |
Coriander seeds |
| 1/2 |
tb |
Cardamon seeds |
| 1/2 |
tb |
Cloves |
| 10 |
|
Small hot red peppers |
| 3 |
tb |
Sugar |
INSTRUCTIONS
Cook eggs in simmering water for 15 minutes. Place eggs in cold water,
remove shells and pack into sterilized jars; in a kettle combine vinegar,
spices and sugar. Bring to boil, reduce heat and simmer for 5 minutes. Pour
hot liquid over hardboiled eggs. Place lid on jar and store in refrigerator
when cooled. Use within a month.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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