Ginger Pickled Eggs
3 cups White Vinegar
1 1/2 cups Water
1 1/2 teaspoons Salt
1 teaspoon Whole cloves
1 teaspoon Whole black peppers
2 tablespoons Sliced ginger root
1 dozen eggs
Put the spices into a small cotton bag or a bag made from several thicknesses of cheese cloth. Put the bag into the vinegar with salt and water and boil 10 minutes. Remove spice bag and let solution cool.
Hard-cook a dozen eggs, dash into cold water to cool rapidly and remove shells. Pack eggs into half-gallon, quart or pint seal jars. The eggs may be kept for several weeks at room temperature but cool storage is recommended. Let stand in pickling solution at least two days before using.
(NOTE: If preferred, spices may be onitted or a little sugar or garlic added.) Pickled eggs may be used sliced as a garnish, in salads, as a relish, served whole or cut in half to eat out of hand. Tint if desired by adding food colour to pickling mixture. Kathleen Pickell 96MAY11