Pickled eggs (norway)
Yield: 12 Servings
Ingredients:
- 12 md Eggs hard-boiled (shelled)
- 20 oz White vinegar
- 1 ea Bay leaf
- 1 ts Mustard seeds
- 3 ea Cloves
- 1 ts Peppercorns crushed
- 1/2 ea Cinnamon stick
- 1 ts Salt
Instructions:
Directions: þ Place everything except the eggs into a saucepan. þ Bring gently to the boil then remove to a basin. Cover and leave to cool. þ Let the liquid stand for 4 hours before using it to allow the spices and herbs to flavour the vinegar. þ Strain the vinegar. þ If the spices and are left in they discolour the eggs. þ Put the eggs into dry sterelised widw-necked jars-don't pack them too firmly. þ Pour the liquid over the eggs to cover them then seal the jars. þ Don't 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.
