Pickled eggs very refreshing
in hot weather and is a food that will keep for a weekend in an ice chest.
They also make a nice addition to the snack tray at parties. Serve with
cold meats or poultry, or with traditional English fish and chips!
600 ml vinegar2
1 tsp black peppercorns
1 tsp allspice berries
1 tsp root ginger (lightly bruised)
sugar (if desired)3
eggs for 10 minutes, cool in cold water, remove the shells. Simmer
the vinegar and spices together for 5 minutes. Pack the eggs in a hot sterilized
jar and pour the hot spiced vinegar over them (including spices). Seal
tightly and refridgerate for 2 weeks.
1. If you really
want to make this in quantity, say for a feast or dayboard, large packages
of eggs may be found at "warehouse club" type stores that deal in institutional
quantities for low prices.
2. The choice
of vinegar is really up to you. Traditionally white vinegar is used
to keep the eggs white but it can be very harsh. Personally I would
opt for wine or cider vinegar (1 1/4 cups) with a small amount (1/4 cup)
of balsamic vinegar added for flavor.
3. The amount
of sugar is very much a personal choice.
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