These are great to have and usually do not require to be refregerated. Can have a loads of them in the fridge ready to go.
This is a real simple one.
Ingredients
12 hard-boiled eggs
2 pints (1.1 l) of vinegar (malt or cider)
1 teaspoon (15g) of ginger
1 teaspoon of black pepper
1 teaspoon of allspice
Method
Cook the eggs. While they are cooling make the brine
Place all of the other ingredients into a pot, stir them together and heat to boiling.
Once the liquid reaches boiling point, reduce the heat and let the liquid simmer for about 10 minutes.
after 10 minute remove from stove and let cool to room temp.
Put eggs into a large enought jar
Pour the cooled (must be cooled) over eggs. Close lid tight
Store the jar in a cool and dark spot for at least a month. The eggs will be ready to eat after this time.
The best thing to do if you like these is to make a batch every 2 weeks so that you have an endless supply.
You can change up the spices to ones you prefer, cayenne is nice, clove is nice, anything wokrs if you like the flavour.
**** DISCLAIMER : AUTHOR NOT RESPONSIBLE FOR NOXIOUS FUMES!!!!
