These are great to keep in the cupboard for those times when only a spicy pickled egg will do…..whenever they are!!!
Ingredients
12 hard boiled eggs
2 clove2 of garlic
1 tea spoon of salt
1 tea spoon of sugar
4 fresh chili
1 large pinch of freshly ground black pepper
1 cup of water
2 cups of vinegar
Method
De-shell the hard boiled eggs and place in large kilner style jars (steralised). Meanwhile boile the rest of the ingrediants for 5 minutes before taking off the heat and allowing to cool. Once cool add the liquid and ingrediants to the eggs and seal tightly. You should now leave the eggs at least 2 weeks to take on the flavours before eating. They should keep up to a month without the need for refrigeration!
