This beetroot-pickled eggs recipe is delicately flavoured with pink peppercorns and liquorice for a sweet, sour and aromatic finish. You can use white wine vinegar if you'd prefer a slightly paler hue of pink, though these certainly pack a punch in terms of visual impact.
Bring a pan of water to the boil and carefully add the eggs. Boil for 6 minutes then plunge into ice water. This will give a slightly runny yolk – if you'd prefer hard boiled, boil for 10 minutes
2
Peel and dice the beetroot and place in a pan
3
Add the remaining ingredients to the pan and bring to a simmer whilst stirring to dissolve the sugar and salt. Remove from the heat and allow to cool
4
When the eggs have finished cooking, place in iced water to cool quickly. Once cool, peel the eggs
5
When the pickling liquor has cooled, carefully transfer the peeled eggs to the sterilised jar then pour the liquor over
6
Place a circle of greaseproof paper on top of the liquid to ensure the eggs are fully submerged in the liquid
7
The eggs will be slightly pickled after 12 hours, but after about 3 days they will be at their prime. They will keep for months if fully submerged in the brine
