• Cook eggs to a hard boil consistency then peel. I did mine in the instant pot for 9 minutes. Stovetop is also fine.
• Take 3 roughly 1 litre / 2 pint jars and put 4 eggs in each then set aside.

For the yellow eggs

• In a small saucepan bring 1 cup of apple cider vinegar, 1 cup of water, 2 teaspoons of salt, and 2 teaspoons of sugar to a boil.
• Add in the turmeric and peppercorns and mix well to combine.
• Remove from the heat and allow to cool for 5 - 10 mins, then pour over the eggs in one of the jars. Give the jar a swirl to make sure all the eggs are well coated, place a lid on it and put it in the fridge overnight.

For the pink eggs

• In a small saucepan bring 1 cup of apple cider vinegar, 1 cup of water, 2 teaspoons of salt, and 2 teaspoons of sugar to a boil.
• Add in the chopped beetroot, shallots, and bay leaf. Bring back to the boil then remove from the heat.
• Allow to cool for 5 - 10 mins, then pour over the eggs in the second jar. Give the jar a swirl to make sure all the eggs are well coated, place a lid on it and put it in the fridge overnight.

For the purple eggs

• In a small saucepan bring 1 cup of apple cider vinegar, 1 cup of water, 2 teaspoons of salt, and 2 teaspoons of sugar to a boil.
• Add in the chopped red cabbage and caraway seeds. Bring back to the boil then remove from the heat.
• Allow to cool for 5 - 10 mins, then pour over the eggs in the third jar. Add in 1/2 a teaspoon of baking soda, let the fizz settle, then add in the other 1/2. Once the fizz has completely settled, give the jar a swirl to make sure all the eggs are well coated, place a lid on it and put it in the fridge overnight.