Directions: ° Place everything, except the eggs, into a saucepan. ° Bring gently to the boil, then remove to a basin. Cover and leave to cool. ° Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavour the vinegar. ° Strain the vinegar. ° If the spices and are left in, they discolour the eggs. ° Put the eggs into dry, sterelised, widw-necked jars-don't pack them too firmly. ° Pour the liquid over the eggs to cover them, then seal the jars. ° Don't use for a couple of days after they are prepared. I find they keep perfectly for at least 6 weeks but they must be kept refrigerated. Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat.