Pink pickled eggs

Hot pink beetroot and juniper pickled eggs inspired by goddess Nigella Lawson and in my fridge daily. If you don’t like your eggs runny, hard boiled eggs work just as well.

6 minute boiled eggs (as many as you like/will fit in the jar)

1 large beetroot cut into small pieces

1 tbsp dried juniper berries

250ml water

250ml cider vinegar

Fresh or dried dill

1 tsp salt

Blend all the ingredients except eggs on high til liquid then strain through cheese cloth.

Put whole peeled boiled eggs in a jar and top with the pickling brine. Pop in the fridge for at least a day before eating.

These realistically last around a week in the fridge before the beetroot begins to turn the entire egg pink.