Make your eggs pink!

Pink cured eggs

Peel 12 cooled hard-boiled eggs and place them in a large jar. In a large saucepan, combine 240ml distilled white vinegar, 1 tsp sugar, ½ tsp sea salt, ½ tsp black peppercorns, 1 beet, greens removed, and 2.8 litres water and bring to the boil. Reduce the heat to medium; cover and simmer for 20 mins. Uncover and let cool completely. Recipe adapted from Simple Fare: Spring and Summer by Karen Mordechai (£21.99, Abrams)