*  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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