Imperial Pickled Eggs
|White wine vinegar||3⁄4 Pint (450 Milliliter)|
|Garlic||4 Clove (20 gm), peeled and chopped|
|Pickling spice||2 Ounce (50 Grams)|
|Strip of orange rind||1 Small|
|Strong darjeeling tea||1⁄2 Pint (300 Milliliter)|
|Eggs||8 , hardboiled and shelled (Size 3)|
Place the vinegar, garlic, pickling spice, orange rind and mace in a pan.
Gradually bring to the boil, cover and simmer for 10 mins.
Allow to cool then strain into a bowl.
Stir in the tea.
Pour a little of the tea mixture into a clean 2 1/4 pint/1.25 litre wide necked jar.
Add the hard boiled eggs.
Top up with remaining tea mixture.
Seal well and label.
Leave for about 4 weeks before using.
For a slightly smoky flavour use Lapsang Souchong tea instead of Darjeeling.