Pickled Eggs

Ingredients

12 medium Eggs, hard-boiled (shelled)
20 ounces White vinegar
1 Bay leaf
1 teaspoon Mustard seeds
3 Cloves
1 teaspoon Peppercorns, crushed
1/2 Cinnamon stick
1 teaspoon Salt

Method

Directions:
Place everything, except the eggs, into a saucepan. Bring gently to the boil, then remove to a basin. Cover and leave to cool. Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavour the vinegar. Strain the vinegar. If the spices and are left in, they discolour the eggs. Put the eggs into dry, sterelised, widw-necked jars-dont pack them too firmly. ? Pour the liquid over the eggs to cover them, then seal the jars. Dont 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.

Yield

12 Servings


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