Turmeric Pickled Eggs

Turmeric Pickled Eggs

MAKES 12
These brightly colored pickled eggs are great to use in deviled eggs, egg salad, or egg sandwiches.

Ingredients

  • 1/2 cup distilled white vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon ground turmeric (See Cook's Tip)
  • 2 garlic cloves (halved)
  • 6 large hard-boiled eggs (peeled)

Directions

  1. In a medium saucepan, combine all ingredients except eggs. Add 1 1/2 cups water. Place on medium-high heat and bring to boil.
  2. Transfer mixture to a large heat-safe jar or bowl. Add hard-boiled eggs. Stir to coat. Refrigerate at least 3 hours or up to overnight (the longer the time, the darker the color).
  3. The eggs will hold in the brine up to a week.

Cook Tips

The ground turmeric can be replaced with a few slices of fresh turmeric, if available. The result will be a cleaner yellow color and milder flavor.

Store these eggs in a glass container instead of plastic. Yellow turmeric tends to permanently stain plastic.

Nutrition

  • Calories: 40
  • Fat: 2.5 g
  • Saturated Fat: 1.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 95.0 mg
  • Sodium: 40.0 mg
  • Carbohydrates: 0.0 g
  • Fiber: 0.0 g
  • Added Sugars: 0.0 g
  • Sugar: 0.0 g
  • Protein: 3.0 g