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Pickled Eggs


Course : Pickles
Serves: 6
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Ingredients:


24 large Fresh eggs

6 cup Cider vinegar

2 Tablespoon Peppercorns

1 Tablespoon Whole allspice

1/2 Tablespoon Mace

1/2 Tablespoon Coriander seeds

1/2 Tablespoon Cardamon seeds

1/2 Tablespoon Cloves

10 Small hot red peppers

3 Tablespoon Sugar
 

Preparation / Directions:


Cook eggs in simmering water for 15 minutes. Place eggs in cold water, remove shells and pack into sterilized jars; in a kettle combine vinegar, spices and sugar. Bring to boil, reduce heat and simmer for 5 minutes. Pour hot liquid over hardboiled eggs. Place lid on jar and store in refrigerator when cooled. Use within a month.

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