Make the beetroot pickling liquor

Add the vinegar, water, caster sugar, chopped beetroot, bay leaves, peppercorns, coriander seeds and salt to a saucepan.

Warm gently for a few minutes, stirring until the sugar has dissolved. Remove from the heat and leave the liquor to cool completely. The beetroot will colour the liquid a deep pink.

Boil the eggs

Bring a large pan of water to the boil. Carefully lower in the eggs and cook for around 9–10 minutes, depending on how firm you like the yolks.

Transfer the eggs straight into ice-cold water and leave to cool fully.

Peel the eggs

Tap each egg gently on the worktop, then roll lightly to loosen the shell. Peel carefully so the eggs stay smooth.

Strain and jar

Strain the cooled pickling liquor to remove the beetroot and spices, or leave a few spices in the jar if you prefer a stronger flavour.

Place the peeled eggs into a sterilised jar, then pour over the beetroot pickling liquor until the eggs are fully covered.

Pickle

Seal the jar and store in a cool, dark place for at least 2 weeks before eating. The longer they sit, the deeper the pink colour and flavour will become.

Serve and store

Once opened, keep refrigerated and eat within 2 weeks.

Serve halved with cracked black pepper, crusty sourdough, salted butter, radishes, chutney or cold meats.