- 12 eggs
- 1 ½ cups vinegar
- 1 ½ cups water
- 1 tbsp mixed pickle spices (mustard seeds, pink peppercorn, allspice, cloves)
- 1 clove garlic
- 1 bay leaf
Place eggs into a saucepan and cover with cold water. Bring water to the boil and simmer for 4 minutes.
Drain off the hot water and refresh the eggs under running cold water. Peel eggs and place into a sterilised pickle jar.
In a small saucepan, heat the water, vinegar, spices, bay leaf and garlic and bring to a boil.
Remove from heat, cool slightly before pouring over the eggs, seal the jar and refrigerate for 2-3 days before serving as a snack, part of a meal or barbecue.
For a balanced meal, serve with a wholegrain bread roll and a side salad.
For extra spice, add one red chilli.