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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 32

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Pickled Eggs

12 eggs
4 cups (1 Liter) malt vinegar
3 cinnamon sticks
10 whole cloves
2 teaspoons (10 ml) allspice
10 peppercorns
1 chili pepper, minced

Put the eggs in cold water, add a teaspoon of vinegar and bring
them to a gentle boil. Continue to boil for 10 minutes and put
them in a bowl of cold water. When they are cool enough to handle,
peel off the shells and put them in clean jars, the larger the
better. Heat the vinegar and spices in a double boiler and remove
from heat as soon as mixture comes to a boil. Allow mixture to
steep for 2 hours, then pour it over the eggs and seal the jars.
Store at least 2 weeks before eating. They keep almost indefinitely
and improve with age.

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