Pickled Eggs

Ingredients

• 3 to 4 dozen eggs
• vinegar
• whole pepper
• cloves or allspice
• ginger
• a few cloves of garlic

Directions

1. Boil three or four dozen eggs for half an hour and let them cool. 
2. Take off the shells and place them in wide-mouthed jars.
3. Season the vinegar with whole pepper, cloves, or allspice, ginger, and a few cloves of garlic and boil. 
4. Pour over them scalding vinegar. 
5. When cold, they must be bunged down very close. 
6. Let them be well covered with the vinegar, and in a month they will be fit for use.

Source — La Cuisine Creole
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020