Pickled Turmeric Eggs

Pickled Turmeric Eggs Recipe


A number of you spotted these pickled turmeric eggs in my refrigerator when I posted this shot to Instagram recently. They're great! They're also incredibly easy and quick to make, and convenient to have on hand. Pickled eggs, like these, will keep in your refrigerator for a week or two, and I love to use them in all sorts of ways. As a component in a quick lunch you can't go wrong, or to top off a Buddha bowl, or just as a stand-alone snack. You can eat them halved and topped with whatever you have on hand (pictured here with scallions, chopped walnuts, and a dab of turmeric lemongrass curry paste, and a bit of watermelon radish), but I also like to grate them on a box grater for a vibrant shredded egg salad. You can also use the shredded version as a protein-boost on top of a green salad, or as the main event on an open-faced sandwich. The turmeric swings some nutritional weight, and brings an electric yellow hue to the outside of each egg. The apple cider vinegar delivers a nice bite and tang to the situation, and also tightens up the texture of the egg. You have to give these a try! I'm posting a video of the process here, and you can find the recipe down below as well.

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One last thing I'll mention is this - Be sure to use the shallots (or onions) as well. They're great in salads, on tacos, or served as a condiment at the table. A little pickle accent is welcome at just about every meal.

Pickled Turmeric Eggs

Pickled Turmeric Eggs

Enjoy! --Heidi

- More Basic Techniques -

Pickled Turmeric Eggs

Electric yellow with a bit of bite. Great halved, shredded or deviled.

1 1/3 cup apple cider vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon fine grain salt
2 teaspoons ground turmeric

1/2 onion (or 4 shallots), thinly sliced
1 tablespoons whole peppercorns

6 hard-boiled eggs*

In a small saucepan bring the vinegar, water, sugar, salt, and turmeric to a simmer. Stir until the sugar dissolves. Place the onion, peppercorns, and eggs in a glass quart jar. Pour the vinegar mixture over the eggs, secure the lid, gently rotate to move the shallots around, and refrigerate for up to ten days - two weeks.

Makes six eggs.

*Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.


Prep time: 5 min - Cook time: 5 min

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Comments


Kathy

I came across a reference to red lentil soup on your site. It is something I'll have to make. Then I started looking and these eggs look great. I'd like to get your emails but I don't see a way to sign up.

February 6, 2017
 

Ruth Stephens

Hi Heidi, Do you think you could use this pickle for a second or third batch of eggs? Is there any reason why not? Also would like to do a version of this using beet juice instead of turmeric to make pink pickled eggs! What do you reckon? Thanks for all your knowledge and creativity - you're awesome!

HS: Hi Ruth - there are varying opinions about reuse, but I tend to play it safe and start fresh.

February 10, 2017
 

Diane

Just made these and hubby and I loved them! I have a co-worker who is on a no-sugar kick. Do you have a sense of what omitting it would do to the flavor?

February 23, 2017
 

Raven

I love making turmeric and dill pickled eggs, I usually boil the eggs in the turmeric vinegar for a couple minutes before I put them in the fridge

March 11, 2017
 

Circe

If you want pink eggs you could use grated raw beets instead of tumeric. since beets are naturally sweet you can also eliminate the sugar.

April 11, 2017
 

Carrie

These are beautiful and I look forward to making them this weekend. How long do they have to be in the vinegar mixture before they are pickled and ready to eat?
and thanks, Heidi, for the videos. I've been loving them!

April 21, 2017
 

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