* 12 Hard boiled eggs (depending on size), peeled and pricked a few times
* 400 ml distilled white Pickling Vinegar
* 2 Shallots, peeled and sliced
* 1 tablespoon yellow Mustard seeds
* 1 tablespoon Black peppercorns
* 3 Cloves Garlic, peeled and cut in half lengthways
* 150g jar of sliced jalapeño Chillies, with its Juice

===Method===
* Boil (covered) all of the ingredients, except for the Eggs for 15 minutes.
* Place the Eggs in a jar which has been washed in very hot water (and is still hot.).
* Pour the hot Vinegar mixture over the Eggs and allow to cool.
* Store in a cool, dark place for 3 weeks before using.

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