PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: Hard-boiled eggs pickled in vinegar & spices, a traditional English pub item
Heat the vinegar and the spices in the top of a double boiler. Remove from the heat as soon as the mixture comes to a boil. Allow the mixture to steep for two hours and then pour it over the eggs and seal the jars. Store at least 2 weeks before eating.
Garmey, Jane. Great British Cooking: A Well Kept Secret. New York: Random House, 1981.
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Pickled Eggs © James L. Matterer
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