Pickled Eggs

Ingredients

• Sixteen eggs
• one quart of vinegar
• one-half ounce of black pepper
• one-half ounce of Jamaica pepper
• one-half ounce of ginger

Method

1. 1

   Boil the eggs for twelve minutes; dip in cold water and take off the shell.

2. 2

   Put the vinegar with the pepper and ginger into a stew pan and simmer for ten minutes.

3. 3

   Place the eggs in a jar, pour over the seasoned vinegar boiling hot, and when cold tie them down with a bladder to exclude the air; ready for use in a month.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 477. The excerpt below is the record exactly as published.

PICKLED EGGS. Sixteen eggs, one quart of vinegar, one-half ounce of black pepper, one-half ounce of Jamaica pepper, one-half ounce of ginger

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