Ingredients
2½ cups white vinegar
1½ cups water
6 shallots
5 cloves garlic
2 red chillies, sliced
8 whole black peppercorns
1 tbsp sugar
pinch of salt
8 hard-boiled eggs, peeled

Method
1. Combine all the ingredients, except the eggs, in a deep saucepan and bring to a boil.

2. Reduce heat and simmer for about 10 minutes.

3. Let liquid cool for 10 to 15 minutes and pour the over the eggs in a jar, tightly cap the jar and refrigerate. It will take about two days to absorb the flavours. For a stronger flavour it is best to use after a week.

Note: The colour of an eggshell depends upon the breed of hen. Hens with white ear lobes lay white eggs while those with red ear lobes lay brown eggs.