English Pickled Eggs
English Pickled Eggs recipe
Yield
8 servingsPrep
20 minCook
10 minReady
14 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 1 | pint |
vinegar
|
*
|
| ¼ | ounce |
black peppercorns
|
|
| ¼ | ounce |
allspice berries
|
|
| ¼ | ounce |
ginger root
lightly bruised |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 473 | ml |
vinegar
|
*
|
| 7.2 | ml/g |
black peppercorns
|
|
| 7.2 | ml/g |
allspice berries
|
|
| 7.2 | ml/g |
ginger root
lightly bruised |
|
Directions
Boil the eggs for l0 minutes.
Cool in cold water, then shell.
In a saucepan simmer 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.
