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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 40

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Pickled Eggs

12 hard boiled eggs
2 1/2 cups white vinegar
1 fresh or dried chilli
6 cardamom pods
2 tblsp coriander seeds
5 whole cloves
1/2 tsp turmeric
1/2 cup white sugar
4 cloves garlic

Shell and cool eggs. Pack into warm, clean jars. Place all the
other ingredients into a preserving pan, bring to the boil and
simmer for 10 minutes. Remove from the heat and leave till completely
cold. Strain and pour over the eggs to completely cover. Seal
and store for at least 2 weeks before using.

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