Pickled eggs’ recipe (written by heart)
Cover boiled eggs with a mixture of vinegar and boiling hot water*, add 1 tablespoon of sugar and salt, add pepper grains, garlic, other spices in clean jars. Cover with lid while still very hot to sterilise. Leave in a cool place (or fridge) for 1-2 weeks. Enjoy!
*Red colour effect: use water from peeled and boiled beetroots.