Pickled eggs
Ingredients
- 700ml/1¼ pint white wine vinegar or cider vinegar
- 2 outer celery stalks, sliced into 1cm/½in pieces
- 75g/2½oz granulated sugar
- 1 tsp sea salt
- 12 free-range eggs (any size)
- 1 inner celery stalk, finely sliced
- 1 small red chilli, cut lengthwise into 6 pieces
- 10–12 peppercorns (black, pink or green)
- 12 spring onions, trimmed to approx 6cm/2½in pieces
- celery salt, to serve (optional)
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