Pickled Eggs

From an old

cook book

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.

12 Eggs, -{hard boiled

1 Qt. White Wine Vinegar

1 oz. Raw Ginger

1 oz. Allspice

2 blades Mace

1 oz. Pepper

1 oz. Salt

a few Garlic Cloves

1/2 oz. Mustard Seed

.

Take one large-mouthed earthen jar,

that has the capacity of 1 doz. large Eggs.

Hard boil the Eggs...

place them in a pan of cold water.

After taking the shells off,

place them carefully in the jar.

.

Boil a quart of White Vinegar,

add the Ginger & Allspice,

then add the Mace, Pepper, and Salt.

Keep stirring while adding ingredients.

Add the Garlic Cloves, & Mustard Seed.

.

Let this mess simmer for 45 minutes;

then pour it over the Eggs

until they are entirely covered.

When perfectly cold, cover carefully.

.

In about 4 weeks the Eggs will be

ready for use.

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