Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 md Eggs, hard-boiled (shelled)
20 oz White vinegar
1 ea Bay leaf
1 t Mustard seeds
3 ea Cloves
1 t Peppercorns, crushed
1/2 ea Cinnamon stick
1 t Salt
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, wide-necked jars-don't pack
them too firmly.
* Pour the liquid over the eggs to cover them, then seal the jars.
* 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.
