1. In a pan pour the vinegar

2. Add all the mix spices to the vinegar and mix well

3. Put the pan on slow flame and let it boil for 10 minutes

4. Add salt and let the vinegar mixture cool

5. Put the eggs in air-tight jar

6. Pour the vinegar mixture on top of the eggs (eggs should be soaked)

7. Cover the jar with the lid

8. Tie a muslin cloth on top of the lid

9. Put the jar in the sun for 2 days

10. Mix the pickle gently

11. Store in a cool place

Shelf Life: 15 days