Pickled Eggs

Ingredients

• three dozen eggs
• as much vinegar as you think will cover them
• a tablespoonful of white mustard seed
• a tablespoonful of black mustard seed
• a little root ginger
• garlic, if liked
• horse-radish ungrated
• whole cloves
• a very little allspice
• two or three green peppers

Method

1. 1

   Boil the eggs hard, drop them in cold water, and remove the shells.

2. 2

   Pack them in a jar.

3. 3

   Boil vinegar with white pepper, allspice, and ginger.

4. 4

   Pack the eggs in jars, adding mustard seeds, ginger, garlic, horse-radish, cloves, and allspice.

5. 5

   Add sliced green peppers.

6. 6

   They will be ready in 8-10 days.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 117. The excerpt below is the record exactly as published.

PICKLED EGGS. Mrs. St. Johns. Pickled eggs are very easily prepared and most excellent as an accom- paniment for cold meats. Boil quite hard three dozen eggs, drop in cold 12 178 SAtfC:ES AND DnNSBlNGS—PlCNLDB. water and remove the shells, and pack them when entirely cold in a wide- mouthed jar, large enough to let them in or out without breaking. Take as much vinegar as you think will cover them entirely, and boil in it white pepper, allspice, a little root ginger; pack them in stone or wide-mouthed glass jars, occasionally putting in a tablespoonful of white and black mus- tard seed mixed, a small piece of race ginger, garlic, if liked, horse-radish ungrated, whole cloves, and a very little allspice. Slice two or three green peppers

Cook this with the app: pantry check, scaling, and the assistant.