fresh free range eggs, cold hard boiled
a lemon, zest of
white vinegar, enough to cover eggs approx. 1/2 pint
whole mixed pickling spice
- Peel and rinse eggs.
- Arrange in a sealable storage jar (such as a Kilner Jar).
- Add zest and spices and cover completely with vinegar.
- Wait a week then serve with salads or fish and chips.