Pickled Eggs
600ml (1 pint) White Wine Vinegar, or Cider Vinegar
6 Eggs, hard boiled and shelled
6 Garlic Cloves, skinned
25g (1oz) Pickling Spice
¼ Orange, zest only
1 Blade Mace
Place all of the ingredients except the eggs, in a heavy saucepan.
Bring to the boil, then simmer gently for 10 minutes.
Allow to cool, then strain the liquid.
Place some of the liquid into a jar (kilner or similar).
Add the eggs and top up the jar with the liquid.
Seal with an airtight lid
Leave for 6 weeks to mature before using.
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