Make these turmeric pickled eggs, then also check out our turmeric latte. For more pickling recipes check out our pickled beetroot.


  • 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


  • 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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