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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 24

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Pickled Eggs

12 eggs
1 tab mustard seeds preferably yellow
4 tab plain salt
10 peppercorns preferably white
6 cloves
5 dried red chillies
slivers of fresh ginger
600 mls white wine vinegar

Boil eggs 10 minutes till hardboiled and remove shells. Cool in
cold water.

Bring all remaining ingredients to the boil and boil 2 minutes.
Remove the cloves. Dry the eggs and place in sterilised jar and
pour over the spiced vinegar ensuring that the eggs are completely
covered. Seal when mixture is completely cool. Leave 4 weeks
before using.

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