Allspice, Whole

Allspice is a dried berrylike fruit of a West Indian allspice tree. It has a similar flavor to cinnamon, cloves and nutmeg. Whole Allspice has versatility in its uses. Use in stews, soups, marinades and sauces. Great for pickling vegetables and also for steaming, boiling or poaching fish or shellfish.

Kosher item.

Size

	14 OZ JAR	$15.90
	4 LB TUB	$58.58

* Prices are subject to change without notice.

Pickled Red Eggs

16 Hard boiled eggs, cooled and shelled.
1 c Beet juice
3 c Cider vinegar
1 tsp Cloves, Whole
1 tsp Allspice, Whole
1 tsp Pepper, Whole Black
1/2" piece ginger root
Pack the eggs in 2 quart jars.
Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes.
Pour over eggs, seal, let cool and chill.
Refrigerate a few days to allow flavors to permeate the eggs.
Small cooked beets may also be pickled along with the eggs.
Serving Size: 16 Eggs

R.L. Schreiber, Inc. (800) 624-8777