Name: Pickled Turmeric Eggs recipe by fahima patel at BetterButter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
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 (or 4 shallots), thinly sliced; 1 tablespoons whole peppercorns; 6 hard-boiled eggs

ABOUT Pickled Turmeric Eggs RECIPE

This recipe is from 101 CookBooks and author is Heidi Swanson .Electric yellow with a bit of bite. Great halved, shredded or deviled.

Ingredients Serving: 3

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 (or 4 shallots), thinly sliced
1 tablespoons whole peppercorns
6 hard-boiled eggs

Instructions

In a small saucepan bring the vinegar, water, sugar, salt, and turmeric to a simmer. Stir until the sugar dissolves.
Place the onion, peppercorns, and eggs in a glass quart jar.
Pour the vinegar mixture over the eggs, secure the lid, gently rotate to move the shallots around, and refrigerate for up to ten days - two weeks.
Makes six eggs
Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover.
Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water.
When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.

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