Pickled Eggs

Pickled Eggs

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Ingredients:

12 hard-boiled eggs

2 pints (1 litre) white vinegar

1/2 oz (15 g) root ginger

1/2 oz (15 g) mustard seeds

1/2 oz (15 g) white peppercorns

2 chillies

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Method:

1.    Cool the eggs and shell them.

2.    Simmer the vinegar with the bruised ginger, mustard seeds and peppercorns for 5 minutes.  Strain and leave to cool.

3.    Arrange the eggs upright in a wide-mouthed jar, and put the chillies on top.  Cover with vinegar and seal tightly.  Keep for 2-3 weeks before using.

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