Sterilise a 2 litre pickling
jar and placed the shelled eggs and chilies carefully inside.
Boil the ginger, salt
and peppercorns in the vinegar for 10 minutes and allow to cool.
Top the jar with cooked
vinegar mixture and leave in a cool, dark place for 4 weeks.
For a stronger chili
mixture, do not remove all the pips (seeds) from the chilies.
Yield: 14 pickled eggs
recipe from www.inmamaskitchen.com
Contributor: Meryl Grebe for Tannie Babs
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