Pickled Eggs

Pound all the dry things with the dry sugar. Put into a glazed demijohn with the vinegar and cork lightly. Store in a warm dry cupboard for a month, giving a good shake twice a day. For use as a condiment, I strain through a muslin cloth and bottle, for a pickle I use it as it comes (it will look a bit murky, this is ok). Try the eggs after two weeks to a month, they will be pretty good. The eggs will take on the colour of the pickle very quickly.