Pickled Eggs (norway) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
12 medium: Eggs, hard-boiled, shelled
20 ounce: White vinegar,
1 each: Bay leaf,
1 tsp: Mustard seeds,
3 each: Cloves,
1 tsp: Peppercorns, crushed
1/2 each: Cinnamon stick,
1 tsp: Salt,
Directions:
Directions:
Place everything, except the eggs, into a saucepan.
Bring gently to the boil, then remove to a basin. Cover and leave to
cool.
Let the liquid stand for 4 hours before using it, to allow
the
spices and herbs to flavour the vinegar.
Strain the vinegar.
If the spices and are left in, they discolour the eggs.
Put the
eggs into dry, sterelised, widw-necked jars-dont pack them
too firmly.
Pour the liquid over the eggs to cover them, then
seal the jars.
Dont use for a couple of days after they are
prepared. I find they
keep perfectly for at least 6 weeks but they must be kept
refrigerated. Cut the eggs into quarters or halves to serve or use
slices as a garnish on biscuits or cold meat.
Source from luhu.jp
Place everything, except the eggs, into a saucepan.
Bring gently to the boil, then remove to a basin. Cover and leave to
cool.
Let the liquid stand for 4 hours before using it, to allow
the
spices and herbs to flavour the vinegar.
Strain the vinegar.
If the spices and are left in, they discolour the eggs.
Put the
eggs into dry, sterelised, widw-necked jars-dont pack them
too firmly.
Pour the liquid over the eggs to cover them, then
seal the jars.
Dont use for a couple of days after they are
prepared. I find they
keep perfectly for at least 6 weeks but they must be kept
refrigerated. Cut the eggs into quarters or halves to serve or use
slices as a garnish on biscuits or cold meat.
Source from luhu.jp