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Easy
By Mary Norwak
Published 1978
Shell the cooled eggs. Simmer the vinegar with bruised ginger, mustard seeds and peppercorns for 5 minutes, then strain and leave to cool. Arrange the eggs upright in a wide-mouthed preserving jar, and put the chillies on top. Cover with vinegar and seal tightly. Keep for 2–3 weeks before using.