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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 25

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Pickled Eggs

6 eggs
1 pint/600ml white vinegar preferably wine or cider vinegar
25g/1 oz pickling spice
small piece of bay leaf

Put eggs in pan of cold water bring to the boil and boil 10-11
minutes. Plunge into cold water. When cool, remove shells and
pack loosely into jar. Boil vinegar spice and bay leaf for 10
minutes. Strain and allow to cool. Pour over eggs in jar. Cover
with well fitting vinegar proof lid. Leave 3-4 weeks before eating.
Vinegar can be used for 2 or 3 batches of eggs before going cloudy.

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