English Pickled Eggs

• 8 large eggs
• 1 pint vinegar
• 1/4 ounce black peppercorns
• 1/4 ounce allspice berries
• 1/4 ounce ginger root lightly bruised

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

eggs, vinegar, berries, ginger root

Taken from recipeland.com/recipe/v/english-pickled-eggs-5023 (may not work)