Pickled eggs are marvellous for picnics and they are a welcome addition to a mixed salad too. They should be stored for at least four zoeeks before using.
Remove the vinegar mixture from the heat. Strain the mixture over the beans up to the tops of the jars. Seal the jars and store in a cool, dark place until they are required.
12 hard-boiled eggs, shelled
½ pints white wine vinegar
2 green chillis, coarsely chopped
1-inch piece fresh root ginger 2 teaspoons mixed black and white peppercorns, bruised
1 teaspoon allspice berries, bruised o teaspoon mustard seed, bruised
Place the eggs in clean, dry preserving jars and set aside.
In a large saucepan, combine the vinegar, chillis, ginger, peppercorns, all-spice berries and mustard seed. Place the pan over moderate heat and bring the vinegar to the boil. Boil the mixture for 10 minutes. Remove the pan from the heat and strain the vinegar over the eggs to completely cover them.
Seal the jars and store in a cool, dark place.