Pickled Eggs
Serve with cold meats or poultry, or with traditional English fish and chips!
convert
measurements
8 eggs
600 ml white vinegar
1 tsp black peppercorns
1 tsp allspice berries
1 tsp root ginger (lightly bruised)
1. Boil the eggs for 10 minutes. Cool in cold water, then carefully remove
shells.
2. In a saucepan simmer the vinegar and spices together for 5 minutes.
3. Place the eggs in a warmed sterilized jar and pour the hot spiced vinegar
over them (including spices).
4. Seal tightly and store in a cool dry place. Open after 2 weeks.
People don't change and lives are rarely enabled by last minute
whims and glibly-whispered wishes. We prepare-our minds and hearts-to
meticulously encourage, nurture, and support change.
- Rabbi Edward Paul Cohn