Pickled Eggs from The Complete Book of Home Preserving by Mary Norwak
Shell the cooled eggs. Simmer the vinegar with bruised ginger, mustard seeds and peppercorns for 5 minutes, then strain and leave to cool. Arrange the eggs upright in a wide-mouthed preserving jar,...
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Ingredients
- 12 hard-boiled egg
- 2 chillies
- ½ oz/15g mustard seeds
- ½ oz/15g white peppercorns
- 2 pints/1 litre white vinegar
- ½ oz/15g root ginger
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