Norway's Pickled Eggs
Norway's Pickled Eggs recipe
Yield
12 servingsPrep
20 minCook
0 minReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
eggs
hard-boiled (shelled) |
|
| 20 | ounces |
vinegar
|
|
| 1 |
bay leaves
|
*
|
|
| 1 | teaspoon |
mustard seeds
|
|
| 3 |
cloves
|
*
|
|
| 1 | teaspoon |
peppercorns
crushed |
|
| ½ |
cinnamon sticks
|
*
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
eggs
hard-boiled (shelled) |
|
| 578 | ml/g |
vinegar
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
mustard seeds
|
|
| 3 | each |
cloves
|
*
|
| 5 | ml |
peppercorns
crushed |
|
| 0.5 | each |
cinnamon sticks
|
*
|
| 5 | ml |
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 flavor the vinegar.
Strain the vinegar.
If the spices and are left in, they discolor the eggs.
Put the eggs into dry, sterilized, 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.
Keeps for 6 weeks - must be refrigerated.
Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat.
