Method
- Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves.
- See tip below about adding other flavours and spices.
- Leave to cool completely while you boil the eggs.
- Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. I used an auto egg boiler.
- Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool.
- Gently tap the eggs on the work surface and peel off the shells.
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover.
- Seal and leave in a cool, dark place for at least two weeks, or up to three months.
- Once opened, keep in the fridge and eat within two weeks.
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