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FROM THE
alt.support.diet.low-carb
COOKBOOK

Pickled Eggs from Larry Clark

(as told to me by my mother)

Shell 3 dozen hard boiled eggs, DO NOT break them.
Arrange carefully in a large wide mouthed jar.
Boil one pint of vinegar with 10 whole allspice or guess if you use powder, I use a ton myself.
1 teaspoon of powdered ginger or fresh ginger root.
2 cloves of garlic, I use tons.
1 bay leaf, or two.
1 pod red pepper, or so.

When vinegar has steeped until flavour of spices have extracted, add another pint of vinegar, bring to a boil, and pour over the eggs. When cooled down enough, close jar and let vacuum seal the jar, let stand for one month. If you can wait that long. they may also be eaten in 24 hours. For a little sizzle, I add Echinacea. Some add beets, but I like the black/gray color as they look rotten and people gross out when they see me eating one, but when they try it, they are hooked.