Turmeric pickled eggs
- Easy
- 30 minutes plus pickling, Makes 8
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.
