Pickled Eggs

• 16 hardboiled eggs
• Whole red chillies

Making

Remove the shells from the eggs and place in a wide-necked jar with chillies to taste. Boil the vinegar, mace and cloves for about five minutes, add sugar and dissolve. Leave to cool and infuse for two hours. Strain and pour over the eggs. Cover with a non-metal lid and store for three weeks before use. Use within one to two months.