Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 Eggs
1 pt White vinegar
1/4 oz Black peppercorns
1/4 oz Allspice berries
1/4 oz Root ginger, lightly bruised
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.
