Pickled eggs in spiced vinegar

Pickled eggs in spiced vinegar

By
From
Encyclopedia of Food and Cookery
Makes
4 × 250 ml jars or 2 × 500 ml jars

Ingredients

Quantity Ingredient
12 eggs, hard-boiled

Spiced vinegar

Quantity Ingredient
2.5 cm piece fresh ginger, lightly crushed
1 tablespoon white peppercorns
1 litre white wine vinegar
4 chillies

Method

  1. Tie ginger and peppercorns in a muslin (cheesecloth) bag. Bring vinegar to boiling point and add ginger and peppercorns. Lower heat and simmer for 5 minutes. Allow to cool.
  2. Shell eggs and pack into sterilised jars. Put 1 or 2 chillies in each jar and fill with spiced vinegar, making certain eggs are covered completely. Cover and store for 3–4 weeks before using.
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