Turmeric pickled eggs

Sunshine yellow with a flavourful punch.

More than 1 hour

Makes 8-10

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2 cups (500ml) apple cider vinegar
  • 2 cups (500ml) water 
  • 1-2 fresh chillies, chopped
  • 6 thin slices fresh ginger
  • 2 Tbsp (30ml) brown sugar
  • 1 Tbsp (15ml) ground turmeric
  • 2 tsp (10ml) yellow mustard seeds
  • 1 tsp (5ml) ground cardamom
  • 1 tsp (5ml) salt
  • Pinch milled pepper
  • 1 small onion, sliced
  • 8-10 hard-boiled eggs, peeled

 

Nice to have:

  • A few slices cured meat
  • Mature cheeses of choice
  • Crackers

 

Method:

  1. Place all ingredients (except onion and eggs) in a saucepan.
  2. Cover and bring to a simmer, then reduce heat and cook for 5-10 minutes.
  3. Set aside to cool.
  4. Place onion and eggs in a jar, taking care not to squash the eggs.
  5. Pour cooled liquid into jar, adding more water if needed.
  6. Cool to room temperature, seal and refrigerate.
  7. Pickle overnight or longer if not using immediately.
  8. Serve with cured meats, mature cheeses and crackers, if you like.

 

Browse more recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.