12 large eggs
750 ml white vinegar
20 g pickling spices, (mustard seeds, allspice, peppercorns, dill seeds,
dried chiles, bay leaves)
20 g fresh ginger, peeled and thinly sliced
Place eggs in cold waater; bring slowly to a boil and simmer for
10 minutes. Refresh under cold water and when cool, peel carefully.
Bring vinegar, spices and ginger to a boil and simmer for 5 minutes.
Place eggs into warm 1 liter jar and pour strained hot vinegar
over. Seal jar and keep at least two weeks before eating.