Turmeric Pickled Eggs
These are based on a classic snack but kicked up a notch with spicy ginger, healthful apple cider vinegar and golden inflammatory turmeric. Imagine pulling these beautiful canary colored eggs out for a cocktail snack! As with everything I make, I believe starting with the best ingredients gives you the best results. Organic, pasture raised eggs and organic unfiltered apple cider vinegar are the optimal choices here.
Place the desired amount of eggs you want to pickle into the jar or container you will pickle them in. Pour enough water in so that it completely covers the eggs. If your eggs are cold out of the refrigerator, use warm water to help them come to room temperature. This is the amount of brine you will need for that amount of eggs. Carefully pour the water out into a measuring cup to determine how many cups to make.
For each cup of brine:
½ Cup water
½ cup apple cider vinegar
1 tablespoon sugar
1 tablespoon turmeric powder
3 black peppercorns
2 garlic cloves, thinly sliced
1” piece of ginger, thinly sliced
Room temperature eggs
Bring a pot of water to a boil. Carefully drop in the eggs and give them a very gentle stir. Set a timer for 7 minutes, if you like your yolks ever so slightly runny and 8-9 minute for a more firm yolk. When the timer goes off, quickly remove the pot from the heat and rinse the eggs under cold water, until they are cool enough to handle. Peel all of the eggs and place them into a jar or container that has a sealable lid.
Meanwhile, combine all of the ingredients for the brine in a small saucepan and bring to a simmer. Take off the heat and let cool slightly. Pour the mixture over the eggs, seal the container and place in the fridge for at least 24 hours. Gently shaking the container occasionally helps move the brine around each egg more evenly.