Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Drop the eggs into a pan of boiling water. Simmer for 10 minutes then cool under cold running water. Peel and put into a clean glass jar.
Put the cider vinegar, 150ml water, sugar, turmeric, mustard and spices in a saucepan over a medium heat and gently bring to a low simmer. Simmer for 10 minutes, then cool to room temperature.
Once the pickling liquid is cool, pour enough into the jar so that the eggs are fully submerged. Seal the jar and keep in the fridge for at least a day, but they’re best left for a week before trying.