Wicklewoods Pickled Eggs

• 6 fresh free range eggs, cold hard boiled
• 12 a lemon, zest of
• white vinegar, enough to cover eggs approx. 1/2 pint
• 1 tablespoon whole mixed pickling spice

1. Peel and rinse eggs.
2. Arrange in a sealable storage jar (such as a Kilner Jar).
3. Add zest and spices and cover completely with vinegar.
4. Wait a week then serve with salads or fish and chips.

range eggs, lemon, white vinegar

Taken from www.food.com/recipe/wicklewood-rsquo-s-pickled-eggs-438771 (may not work)