16 eggs. 1/2 oz. whole ginger. 1 quart vinegar. 2 cloves garlic. 1/2 oz. black pepper. 4 cloves. 1/2 oz. whole allspice.

Put the eggs into cold water, bring them to boiling point, boil for thirty minutes, then cool in cold water and shell. Place them in a clean earthenware jar. Put the vinegar and spices into a saucepan and simmer for fifteen minutes, then pour over the eggs and allow to stand until cold.

Cover closely to exclude the air.

This pickle will be ready for use in a month and it is excellent with cold meat.

The eggs must be well covered with the vinegar.