© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: French Dishes for English Tables by J. Berjane
1 quart vinegar
1 tablespoon. allspice
1 tablespoon. ginger
1 tablespoon. black pepper
Boil eggs for 12 minutes, then cool them in cold water and shell them. Bring the vinegar, seasoned with the allspice, ginger, and pepper, to a boil, reduce the heat and let it cook for 10 minutes. Place the eggs in a jar, and pour the boiling vinegar over the eggs, When the vinegar is quite cold, close the jar. These pickled eggs can be kept for a month.