Zesty Turmeric Pickled Eggs

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 8

Welcome to the vibrant world of Zesty Turmeric Pickled Eggs! This recipe is perfect for those who love a tangy twist on traditional pickled eggs, with a delightful punch of turmeric to brighten your day. It's simple to prepare and a treat for both your taste buds and your eyes.

Why You'll Love This Recipe

  • Quick to prepare and perfect for meal prep.
  • Bright, golden color adds a pop to any dish.
  • Long shelf life — enjoy them over a week!
  • Great as a snack or a salad topper.
  • Uses accessible ingredients you likely already have.

Ingredients

12 large eggs
2 cups white vinegar
1 cup water
1 tablespoon turmeric powder
2 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 bay leaves
1 clove garlic, thinly sliced
1 lemon, zested
1 tablespoon honey

Ingredients Explained

Let's break down what makes this recipe sing. First up, eggs are the star, providing a rich, creamy texture once pickled. The white vinegar is our main acid, cutting through the richness and preserving the eggs beautifully. Water dilutes the vinegar slightly so it's not too overpowering. Turmeric powder gives that unmistakable golden hue and subtle earthiness. Salt enhances all the flavors nicely, while black peppercorns add a hint of spice. Mustard seeds bring a touch of warmth, and bay leaves impart a subtle depth. The garlic slices add a savory note, and the lemon zest provides a zesty brightness. Finally, a bit of honey balances it all with a touch of sweetness.

Tips & Tricks

  • Use older eggs for easier peeling.
  • Shake the jar gently every so often to redistribute the spices.
  • Label your jar with the date so you know how long they've been pickling.

Detailed Instructions

Start by placing your eggs in a large pot. Cover them with water and bring it to a rolling boil over medium-high heat. Once it hits a boil, remove the pot from heat and cover it, letting the eggs sit for about 10 minutes. This method ensures perfectly cooked eggs without overcooking.

After the eggs have had their rest, transfer them to a bowl of ice water. This not only cools them quickly but also makes peeling a breeze. Once they're cool to the touch, peel them and set them aside.

Meanwhile, in a separate saucepan, combine the vinegar, water, turmeric, salt, peppercorns, mustard seeds, bay leaves, sliced garlic, lemon zest, and honey. Bring this aromatic mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. This allows all those wonderful flavors to meld together.

Place your peeled eggs in a large, clean jar. Carefully pour the hot turmeric brine over the eggs, ensuring they're completely submerged. Seal the jar and let it cool to room temperature before popping it into the refrigerator. For the best flavor, let those eggs pickle for at least 24 hours, though they'll get even better as they age.

Simplified Instructions

1. In a large pot, place the eggs and cover with water. Bring to a boil over medium-high heat.
2. Once boiling, remove from heat and cover the pot. Let the eggs sit for 10 minutes.
3. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and set aside.
4. In a separate saucepan, combine vinegar, water, turmeric, salt, peppercorns, mustard seeds, bay leaves, sliced garlic, lemon zest, and honey. Bring to a boil.
5. Reduce heat and let simmer for 5 minutes, allowing the flavors to meld.
6. Place the peeled eggs in a large, clean jar.
7. Pour the hot turmeric brine over the eggs, ensuring they are completely submerged.
8. Seal the jar and let cool to room temperature before refrigerating.
9. Allow the eggs to pickle for at least 24 hours before serving for optimal flavor.

Serving Suggestions

Zesty Turmeric Pickled Eggs are versatile! Slice them onto a fresh salad for a pop of color and flavor, or pair them with cured meats and cheeses for a beautiful charcuterie board. They also make a unique addition to a sandwich or wrap.

Frequently Asked Questions

How long do the pickled eggs last?
They can last up to two weeks in the refrigerator, but are best consumed within one week for peak flavor.
Can I use apple cider vinegar instead?
Yes, apple cider vinegar will add a slightly sweeter and more complex flavor.
What if I don't have mustard seeds?
You can skip them, or substitute with a small pinch of ground mustard.

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