Gingered Pickled Eggs Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
12: Eggs, hard cooked & shelled
3 3/4 cup: White wine vinegar,
2: Green chiles, chopped
1: Ginger root, fresh, 1"
2 tsp: Peppercorns,
1 tsp: Allspice berries,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp