River Cottage

Add all the ingredients (except the Eggs) into a large saucepan and bring to the boil. Simmer for 10 minutes, Stirring occasionally.

Remove from heat and allow to cool right down.

Bring a pan of Water to the boil and place the eggs in (in batches if need be). Boil for 10 minutes if Eggs are stored at room temperature, or 12 minutes if stored in the fridge.

Empty water, flush eggs with cold water for 8-10 minutes to stop the cooking process.

Peel and place in fridge covered until needed.

In a clean and dry Jar or Jars, add your eggs. Make sure there is room in the jar to allow the Eggs to move around.

Strain the pickling vinegar through a sieve and retain the seeds, onion etc.

Pour the Vinegar over the Eggs, ensuring they are fully covered. Add a touch more Malt Vinegar if required.

Share out the Seeds etc, in amongst the Jars.

Seal with a tight fitting lid and gently shake to disperse the seeds etc. Add a  Label with the Date they were made and store in a cool (not cold) place, ideally a cupboard.

Two weeks later, pop open and enjoy!