Pickled Eggs
- 3 dozen hard boiled eggs
- Vinegar
- White pepper
- Allspice
- Root ginger
- 1 Tbsp mixed white and black mustard seed
- A small piece race ginger
- Garlic
- Horseradish
- Whole cloves
- A little allspice
- 2-3 green peppers, sliced
Remove the shells of the eggs. When cold, pack in a wide-mouthed jar, large enough to place them in or take out without breaking.
Take as much vinegar as you think will cover them entirely. Add the white pepper, allspice and a little root ginger. Boil all together. Pour over the eggs. Add the rest of the ingredients. Add the green peppers in very small quantities.
This will be ready to use in 8-10 days.
Take as much vinegar as you think will cover them entirely. Add the white pepper, allspice and a little root ginger. Boil all together. Pour over the eggs. Add the rest of the ingredients. Add the green peppers in very small quantities.
This will be ready to use in 8-10 days.
Submitted by Jul 3, 2009
15 min
30 min
45 min