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Pickled Turmeric Eggs

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

Ingredients

  • 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*

Instructions

  1. 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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serves 12

Notes

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.