Easy Turmeric Pickled Eggs Recipe Is Your Golden Ticket to Nutrition by 30Seconds Food
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Bright golden yellow, these tasty turmeric eggs will brighten up any dish you add them to. This turmeric pickled egg recipe is a healthy, protein-rich snack or just right for slicing into a salad, potato salad or pasta salad. And don't forget egg salad!
If you want to add some spice to the eggs, add a pinch or two of ground cayenne pepper into the brine. These eggs will keep in the refrigerator for several months.
Cuisine: American / Middle Eastern
Prep Time: 10 minutes plus 1 week to marinate
Cook Time: 10 minutes
Total Time: 20 minutes plus 1 week to marinate
Servings: 12
Ingredients
- 12 medium hardboiled eggs, peeled
- 1 1/2 cups white vinegar
- 1/2 cup water
- 2 teaspoons ground turmeric
- 1/2 teaspoon sea salt
- 1 1-inch piece fresh ginger, sliced thin
- 3 cloves garlic
- 1/2 teaspoon whole peppercorns
- 1 bay leaf
Here's how to make it:
- Combine the vinegar, water, sea salt, ginger, garlic, ground turmeric, peppercorns and bay leaf in a saucepot. Bring to a boil. Turn off the heat. Carefully remove the ginger, garlic and bay leaf.
- Put the eggs into a quart mason jar or other large jar. Pour the brine over the eggs. Let the eggs cool. Put the lid on the jar and refrigerate for at least 1 week. Occasionally shake the jar gently over the week so all areas of the eggs turn yellow.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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