*  Exported from  MasterCook  *

                          PICKLED EGGS (NORWAY)

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Snacks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12       md           Eggs, hard-boiled (shelled)
  20       oz           White vinegar
   1       ea           Bay leaf
   1       t            Mustard seeds
   3       ea           Cloves
   1       t            Peppercorns, crushed
     1/2   ea           Cinnamon stick
   1       t            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 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, wide-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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