Place eggs into a saucepan and cover with cold water

Bring water to the boil and simmer for 4 minutes

Drain off the hot water and refresh the eggs under running cold water

Peel eggs and place into a sterilised pickle jar

In a small saucepan, heat the water, vinegar, spices, bay leaf and garlic and bring to a boil

Remove from heat, cool slightly before pouring over the eggs, seal the jar and refrigerate for 2-3 days before serving as a snack, part of a meal or barbecue

For a balanced meal, serve with a wholegrain bread roll and a side salad