Pickled Eggs.

Boil the eggs, hard boil and peel.
In a pan add vinegar enough to fill your jar, i use whatever vinegar i happen to have, malt, cider, white wine etc… ive even use old beetroot juice and you get pink eggs.
To that add a tablespoon of pickling spice and some salt, you can add mustard seeds, dried chillis, literally whatever you like.. I have added curry powder before and you get yellow tinged eggs.
boil for 5 to 10 mins.
put eggs in jar (clean sterile jar)
pour over pickling juice. let it cool first so its warm not boiling x
lid on,
best to leave at least a week before eating for pickling process.
keeps for months, but here last about 3 days here.