Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
12 hard-cooked eggs
1 qt very mild cider vinegar
1 tbsp peppercorns
1 tbsp whole allspice
1 tbsp chopped ginger root
3 tbsp salt
1 - Shell eggs and place in deep bowl or glass jar.
2 - Combine vinegar, spices and salt in enamel or glass saucepan.
3 - Simmer 5 to 10 minutes.
4 - Strain over eggs.
5 - Let cool.
6 - Cover bowl or jar and keep in refrigerator.
Makes 12 servings
Serve these eggs on appetizer tray or cut in slices or halves and use as garnish on salad plate.