Pickled eggs (norwa)
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Pickled eggs (norwa)
  Eggs    Norwegian    Snacks  
Last updated 6/12/2012 1:17:53 AM. Recipe ID 48463. Report a problem with this recipe.
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      Title: Pickled eggs (norwa)
 Categories: Snack, Norway, Norwegian
      Yield: 12 Servings
     12 md Eggs, hard-boiled (shelled)
     20 oz White vinegar
      1 ea Bay leaf
      1 ts Mustard seeds
      3 ea Cloves
      1 ts Peppercorns, crushed
    1/2 ea Cinnamon stick
      1 ts Salt
  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
    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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Recipe ID 48463 (Apr 03, 2005)

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