Pickled Eggs

• 16 hard-boiled eggs
• ½oz black peppercorns
• ½oz w

The eggs are best if boiled for ten minutes. Simmer the vinegar with the peppercorns, allspice and bruised ginger for five minutes. Peel the eggs and put them into ajar. Pour the boiling vinegar over the eggs and cover. Store in a cool dry place. These eggs can be eaten within two weeks, but they will keep indefinitely.