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Ingredients:
12 hard-boiled eggs
2 pints (1 litre) white vinegar
1/2 oz (15 g) root ginger
1/2 oz (15 g) mustard seeds
1/2 oz (15 g) white peppercorns
2 chillies
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Method:
1. Cool the eggs and shell them.
2. Simmer the vinegar with the bruised ginger, mustard seeds and peppercorns for 5 minutes. Strain and leave to cool.
3. Arrange the eggs upright in a wide-mouthed jar, and put the chillies on top. Cover with vinegar and seal tightly. Keep for 2-3 weeks before using.
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