Pickled Eggs



	Pickled Eggs snacks, norwegian 12 medium eggs, hard-boiled (shelled) 20 oz white vinegar 1 each bay leaf 1 teaspoon mustard seeds 3 each cloves 1 teaspoon peppercorns, crushed 1/2 each cinnamon stick 1 teaspoon 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.