600 ml white wine vinegar; or cider or malt vinegar
6 cloves garlic; skinned
25 g pickling spice
1 small piece orange zest
1 blade mace
6 eggs; hard boiled and shelled
Put all the ingredients except the eggs, in a heavy-based saucepan. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes. Leave to cool, then strain some of the spiced vinegar into a large wide-mouthed jar. Put in the eggs and top up the jar with more spiced vinegar. Cover with airtight and vinegar-proof tops and leave for 6 weeks before using to mature.