Pickled Eggs
Ingredients
- 3/4 ounce cayenne pepper
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon anchovies
- a few cloves
- 4 shallots, minced
- 2 tablespoons sugar
- 1 quart vinegar
Instructions
Pound all the dry things with the dry sugar. Put into a glazed demijohn with the vinegar and cork lightly. Store in a warm dry cupboard for a month, giving a good shake twice a day. For use as a condiment, I strain through a muslin cloth and bottle, for a pickle I use it as it comes (it will look a bit murky, this is ok). Try the eggs after two weeks to a month, they will be pretty good. The eggs will take on the colour of the pickle very quickly.
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