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Ingredientes
- 4 doz quail Large eggs
- 3 c. white vinegar
- 4 tsp salt
- 3 tsp cayenne pepper
- 6 x garlic cloves
- 12 x peppercorns
- 10 whl allspice
- 2 tsp yellow mustard seeds
- 4 whl cloves
- 2 x bay leaves
- 2 x fresh warm peppers
Direcciones
- Place Large eggs in a saucepan and add in sufficient water just to cover. Bring to a boil and cook for 3 min. Drain and transfer to cool water. When Large eggs are cold sufficient to handle, peel them and transfer to sterilized canning jars.
- Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hrs. Pour over Large eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops.
- Process jars in a warm water bath for 10 min. Remove from the warm water and set aside to cold. Jars should seal as they cold. Any jars which don't seal properly should be refrigerated and consumed within 2 weeks.
- Allow properly sealed jars to sit at least 2 weeks before eating.
- This recipe yields 2 pints.
- Yield: 2 pints
