| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Norwegian | Snacks, Norwegian | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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