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Photo of Pickled Turmeric Eggs by fahima patel at BetterButter

Pickled Turmeric Eggs

fahima patel
5 minutes
Prep Time
5 minutes
Cook Time
3 People
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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.

Recipe Tags

  • Pickling
  • Non-veg
  • Easy
  • Dinner Party
  • Fusion
  • Salad
  • Healthy

Ingredients Serving: 3

  1. 1 1/3 cup apple cider vinegar
  2. 1/2 cup water
  3. 2 tablespoons sugar
  4. 1 teaspoon fine grain salt
  5. 2 teaspoons ground turmeric
  6. 1/2 onion (or 4 shallots), thinly sliced
  7. 1 tablespoons whole peppercorns
  8. 6 hard-boiled eggs


  1. In a small saucepan bring the vinegar, water, sugar, salt, and turmeric to a simmer. Stir until the sugar dissolves. 
  2.  Place the onion, peppercorns, and eggs in a glass quart jar.
  3.  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.
  4. Makes six eggs
  5. 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.
  6.  Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. 
  7. 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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Kanak Patel
Kanak Patel   Jan-31-2017

These look absolutely stunning!

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