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Pickled eggs (norway)
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| Artist: |
_ |
| Categories: |
Eggs, Norwegian, Scandinavian, Snacks |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 12
| med | Eggs, hard-boiled (shelled) | | 20
| oz | White vinegar | | 1
| each | Bay leaf | | 1
| tsp | Mustard seeds | | 3
| each | Cloves | | 1
| tsp | Peppercorns, crushed | | 1/2
| each | Cinnamon stick | | 1
| tsp | Salt |
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Procedures:
| 1 | Directions: ?place everything, except the eggs, into a saucepan. | | 2 | ?bring gently to the boil, then remove to a basin. | | 3 | Cover and leave to cool. | | 4 | ?let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavour the vinegar. | | 5 | ?strain the vinegar. | | 6 | ?if the spices and are left in, they discolour the eggs. | | 7 | ?put the eggs into dry, sterelised, widw-necked jars-don"t pack them too firmly. | | 8 | ?pour the liquid over the eggs to cover them, then seal the jars. | | 9 | ?don"t use for a couple of days after they are prepared. | | 10 | I find they keep perfectly for at least 6 weeks but they must be kept refrigerated. | | 11 | Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat. |
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