LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 42
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Pickled Eggs 42
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Pickled Eggs
1 cup salt
3 tablespoons whole allspice
3 tablespoons whole white mustard seed
1/4 cup grated horse-radish
1 quart white vinegar
3 tablespoons peppercorns
1/4 cup sugar
Boil vinegar, water, sugar and spices for three minutes, remove
allspice and peppercorns (sometimes I let the spices stay). Put
eggs into jars and cover with the liquid. Put a bit of red pepper,
a chilli pepper, into each jar. Let the stuff stand for about
three weeks or longer before eating.
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