Hard boil a couple of eggs (depending on the size of your jar). When they’re done run them under cold water to facilitate peeling the shell off. Apparently using older eggs and boiling in 1/2 a teaspoon of bicarbonate of soda helps with this too.
For your pickling fluid mix – use 3 parts vinegar to 1 part water. Add a split chilli pepper and a teaspoon of rock salt. Bring your mixture to the boil then decrease the heat and let it simmer for 5 minutes. I made a very simple mixture for my first time and then added dill to the bottom of the jar before placing the eggs.
When both the eggs and pickling fluid have cooled down, place your eggs on top of the dill and then pour the mixture in, making sure to cover the eggs. Store on the kitchen counter or in a cupboard.
Your eggs will be ready after about 5-7 days. The outer part of the egg white will turn brown. Your first recipe is here.