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Pickled Eggs (Norwa)
Zutaten für 12 Portionen Menge anpassen
die Zutaten:
12 mittelEggs, hard-boiled (shelled)
20 x ca. 30 gwhite vinegar
Bayleaf
1 TeelöffelMustard seeds
cloves
1 Teelöffelpeppercorns crushed
1/2 Cinnamon stick
1 Teelöffelsalt
die Zubereitung:

Directions: ° Place everything, except the eggs, into a saucepan. ° Bring gently to the boil, then remove to a basin. Cover and leave to cool. ° Let the liquid stand for 4 hours before using it, to allow the

spices and herbs to flavour the vinegar. ° Strain the vinegar. ° If the spices and are left in, they discolour the eggs. ° Put the eggs into dry, sterelised, widw-necked jars-don't pack them too firmly. ° Pour the liquid over the eggs to cover them, then seal the jars. ° 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.


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