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Pickle
Recipes
( Please see the sections on "Hints" and Conversion Tables
)
Pickled Eggs
These are great and so easy to
prepare !
| 850
ml(1½ pints) cider vinegar |
2½ cm (1 in) piece of
ginger |
| 1 tbsp coriander seeds |
2 dried red chillies |
| 2 garlic cloves, crushed |
1½ tbsp black peppercorns |
| 12 hard boiled eggs, peeled |
1 tsp salt |
Place all the ingredients, except the eggs,
in a large saucepan, and bring to the boil, then simmer for about 10 minutes.
Remove from the heat, cover, and leave to cool.
Pack the eggs into clean, dry, sterilized jars, then strain
in the vinegar through a non metallic sieve to cover the eggs completely.
Cover with vinegar proof lids and seal. Store in a cool, dry, dark place for 6
to 8 weeks or even up to a year before eating.
Makes 1.8 kg ( 4 lbs. )
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