| 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.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”