Name: Pickled eggs
Prep time: 20 min
Cook time: 15 min
Yield: 6
Ingredients: 12 medium British Lion eggs; 750ml (1 1⁄2 pints) distilled vinegar or white wine/cider vinegar for a less dominant flavour; 2 large mild chillies, sliced lengthways; 2 large shallots, sliced; 25g piece root ginger, sliced; 2 tbsp Szechuan or black peppercorns

Serves: 6
Prep: 20 mins
Cook: 15 mins

A British classic - perfect for picnics or a satifying snack.

Ingredients

12 medium British Lion eggs
750ml (1 1⁄2 pints) distilled vinegar or white wine/cider vinegar for a less dominant flavour
2 large mild chillies, sliced lengthways
2 large shallots, sliced
25g piece root ginger, sliced
2 tbsp Szechuan or black peppercorns

Method

Hard-boil medium British Lion eggs for 6 minutes and shell.
Bring vinegar to a boil in a saucepan, add chilli, shallots, ginger and peppercorns, return to the boil and remove immediately from the heat. Allow to cool completely.
Pack eggs into one large Kilner or screwtop jar or several smaller ones. Pour cooled spiced vinegar onto eggs to cover completely.
Cover jar tightly and store for 4 weeks or longer before use.

Pickled eggs can be served with bread and cheese, salads, cooked meats, smoked fish or as a snack.