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German Eggs in Spicy Vinegar
10 eggs
1 3/4 cups (herb) vinegar
1/2 cup water
1 1/2 teaspoons salt
pinch of sugar
10 peppercorns
1 teaspoon crushed allspice
1 tablespoon dill seed
1 tablespoon mustard seeds
2 cloves garlic, peeled
1 bay leaf
Place the eggs in a pot and cover with cold water. Bring to a boil.
Boil for 8 minutes. Remove the eggs, and dowse with cold water.
Peel and put in a glass jar with an airtight lid. Bring vinegar,
water, salt, sugar, peppercorns, allpice, dill seed, mustard seeds,
and bay leaf to a boil. Add the garlic. Let the liquid cool a
little and pour over the eggs. Put the lid on and store in a cool
dark place for at least a week.
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Pickled Eggs 31