Title: Pickled Eggs
Categories: Pickles, English
Yield: 8 Eggs

8 Eggs
1 pt White vinegar
1/4 oz Black peppercorns
1/4 oz Allspice berries
1/4 oz Root ginger, lightly bruised

Boil the eggs for l0 minutes. Cool in cold water, then shell. In a saucepan
sirnmer the vinegar and spices together for 5 minutes. Place the eggs in a
warmed sterilized jar and pour the hot vinegar mixture over, leaving in the
spices. Cover and store in a cool dry place for about 2 weeks to allow the
pickled eggs to mature. Serve with cold meats or cold poultry or game.