Gingered pickled eggs
12 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
12 | Eggs, hard cooked & shelled | |
3¾ | cup | White wine vinegar |
2 | Green chiles, chopped | |
1 | Ginger root, fresh, 1\" | |
2 | teaspoons | Peppercorns |
1 | teaspoon | Allspice berries |
½ | teaspoon | Mustard seeds |
Directions
Place eggs in preserve jars and set aside. In a large saucepan, combine the vinegar and mustard seed; bring the vinegar to a boil for 10 minutes. Remove from the heat and strain the vinegar over the eggs to completely cover them. Seal the jars and store refrigerated for at least 2 weeks before serving.
Submitted By JIM WELLER On 06-11-95
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