Pickled Eggs(Norway)

* Exported from MasterCook *

PICKLED EGGS (NORWAY)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 md Eggs, hard-boiled (shelled)
20 oz White vinegar
1 ea Bay leaf
1 t Mustard seeds
3 ea Cloves
1 t Peppercorns, crushed
1/2 ea Cinnamon stick
1 t Salt

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.



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