An old chip shop favourite, pickled eggs are tasty with cheese, cold meat and even crumbled into a bag of ready salted crisps!

Ingredients

• 16 hard-boiled eggs (shelled)
• 2 pints vinegar
• ½ oz black peppercorns
• ½ oz allspice
• ½ oz whole ginger

Method

1. Place the eggs into a warmed sterilised wide-necked jar.
2. Pour the vinegar into a pan and add the peppercorns, allspice and ginger.
3. Boil for 10 minutes.
4. Whilst still boiling hot, pour over the eggs. TAKE CARE!
5. Leave aside to cool and when cold, add the lid of the jar and store in a cool place.

If you have a recipe you would like us to try, please send it to: kerry.burn@onesuffolk.co.uk

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