Olive Magazine
Quick Turmeric Pickled Eggs

Turmeric pickled eggs

Published: April 12, 2017 at 12:19 pm
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  • Easy
  • 30 minutes plus pickling, Makes 8

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal78
fat4.9g
saturates1.4g
carbs1.2g
sugars1.1g
fibre0.1g
protein7.2g
salt0.2g
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Make these turmeric pickled eggs, then also check out our turmeric latte. For more pickling recipes check out our pickled beetroot.

Ingredients

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

Method

  • 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.

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