Quick Turmeric Pickled Eggs

Turmeric pickled eggs

  • 30 minutes plus pickling, Makes 8
  • Easy

Spice up your eggs with this easy pickling recipe using turmeric to add an extra kick of flavour to your lunch or dinner



  • eggs 8
  • cider vinegar 300 ml
  • golden caster sugar 2 tbsp
  • fresh turmeric 25g, thinly sliced
  • English mustard powder 1 tsp
  • yellow mustard seeds 2 tsp
  • coriander seeds 2 tsp
  • peppercorns 1 tsp


  • Step 1

    Drop the eggs into a pan of boiling water. Simmer for 10 minutes then cool under cold running water. Peel and put into a clean glass jar.

  • Step 2

    Put the cider vinegar, 150ml water, sugar, turmeric, mustard and spices in a saucepan over a medium heat and gently bring to a low simmer. Simmer for 10 minutes, then cool to room temperature.

  • Step 3

    Once the pickling liquid is cool, pour enough into the jar so that the eggs are fully submerged. Seal the jar and keep in the fridge for at least a day, but they’re best left for a week before trying.

Nutritional Information

  • Kcals 78
  • Fat 4.9g
  • Saturates 1.4g
  • Carbs 1.2g
  • Sugars 1.1g
  • Fibre 0.1g
  • Protein 7.2g
  • Salt 0.2g