Pickled Turmeric Eggs
Hard-boiled eggs take on a tangy apple cider brine with turmeric, onion and peppercorns for a bright, savory snack or garnish.
Prep 10 min · Cook 5 min · Total 15 min · Makes 6 pickled eggs
Ingredients
- 1 1/3 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon fine grain salt
- 2 teaspoons ground turmeric
- 1/2 onion, thinly sliced
- 1 tablespoons whole peppercorns
- 6 hard-boiled eggs
Directions
Combine the vinegar, water, sugar, salt, and turmeric in a small saucepan and warm it to a simmer. Stir the mixture until the sugar has fully melted into the brine. Put the onion, peppercorns, and eggs into a glass quart jar. Carefully pour the hot vinegar mixture over the eggs, fasten the lid, and slowly turn the jar so the shallots shift through the brine. Refrigerate for up to 10 days to 2 weeks.