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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 23

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Pickled Eggs

3/4 oz cayenne pepper
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon anchovies
a few cloves
4 shallots, minced
2 tablespoons sugar
1 quart vinegar

Pound all the dry things with the dry sugar. Put into a glazed
demijohn with the vinegar and cork lightly. Store in a warm dry
cupboard for a month, giving a good shake twice a day.

For use as a condiment, I strain through a muslin cloth and bottle,
for a pickle I use it as it comes (it will look a bit murky, this
is ok). Try the eggs after two weeks to a month, they will be pretty
good. The eggs will take on the colour of the pickle very quickly.

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