If your son is anything like mine, you will have to hide these until they have matured!
, Large free range
Vinegar, Malt distilled
Prep your jars - either remove sealing rubber ring - if using clip top jars - and place seals in boiling water. Place jar into warm oven to dry and sterilise
Hard boil the eggs for around ten minutes, turning them gently in the first few minutes to centralise the yolks.
Plunge into very cold water which helps to prevent a dark ring forming around the yolks
When cool, shell them and pack loosely into a large jar
Cover with the spiced vinegar, adding 2 blades of mace and some more dried chillies and black peppercorns, if liked
Seal the jar tightly and keep for three weeks before using
Tie 6g ( approx 1 g each) cinnamon bark, whole cloves, blade mace, allspice and a few black peppercorns into a muslin bag and steep in 1 litre/2 pints of vinegar for a few weeks to flavour. A few dried chillies can be added for a hotter taste
If needed in a hurry, heat a bowl over boiling water until warm, then remove and leave to cool before using
It is also possible to buy ready spiced pickling vinegar but you will have no control over the flavour!