Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Eggs, hard cooked shells 1 ts Black peppercorns, bruised
3 3/4 c White wine vinegar 1 ts White peppercorns, bruised
2 Green chilies, chopped 1 ts Allspice berries, bruised
-course 1/2 ts Mustard seed, bruised
1 sl Ginger root, fresh, 1"

Place eggs in clean dry preserving jars and set aside. In a large
saucepan, combine the vinegar, chilies, ginger, peppercorns,
allspice, and mustard seed. Place the pan over moderate heat and
bring the vinegar to a boil. Boil the mixture for 10 minutes.
Remove the pan from the heat and strain the vinegar over the eggs to
completely cover them. Seal the jars and store in a cool dark place.
Store 4 weeks before serving.

Posted from the Echo's Library 03/12/95 by Frank Skelly
Submitted By FRANK SKELLY On 03-12-95

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