Saturday, December 13, 2014

Turmeric & Ginger Pickled Eggs

One thing I noticed soon after I began purchasing my eggs directly from the farmer, was how difficult it was to peel them after I boiled them. The egg white would stubbornly cling to the shell I was trying to remove. After doing a bit of research I learned it was preferable to drop farm fresh eggs directly into hot water, rather than cold water. This made timing the eggs difficult for me. So, I picked up one of those egg timers that you place directly into the pot with the eggs. It changes color as the eggs cook. Regardless of how many eggs, or their size, this little gizmo appears to time them perfectly. I have used it a few times now, and my eggs have turned out perfect each time.

Another thing I learned about fresh eggs is that hens lay far fewer of them when the days get shorter. After coming home empty handed several times, I grabbed several dozen eggs when I finally made it to the farm really early, before the sun was up.

These pickled eggs are very easy to make. The seasoning is quite nice and the eggs take on a lovely yellow hue from the turmeric.

a dozen or more hard boiled eggs

Place the eggs into a sterilized jar (with lid), taking care not to squeeze them in too tightly.  Add cold water to cover the eggs, then carefully pour the water into a measuring cup to determine the amount of pickling marinade you will require.

For approximately every cup of marinade needed, combine:
1/2 cup apple cider vinegar
1/2 cup water
2-3 thin slices fresh ginger
1 tbsp sucanat or brown sugar
1 tsp turmeric
1 tsp yellow mustard seeds
1/2 tsp ground cardamom
1/2 tsp salt
1 pinch red pepper flakes

Combine all of the marinade ingredients into a saucepan with a lid. Bring the mixture to a simmer, lower the heat, cover the pot and cook for about 8-10 minutes.

Pour the hot marinade over the eggs. Add a small amount of water if the liquid doesn't cover the eggs completely. Cover the jar with a sterilized lid and allow to cool.

Refrigerate. Give the jar a gentle shake every day. The eggs will be ready to eat in 4-5 days. They will keep up to a month refrigerated. 


Sippity Sup said...

It's like Easter in December. Beautiful. GREG

Gerlinde in Washington said...


Anonymous said...

I love the color from the turmeric - really gorgeous pictures:)

Carole said...

Gerlinde! Fab dish, it's on my shortlist for a feature. Cheers

Unknown said...

How spicy are these?

Gerlinde in Washington said...

Sharon, they didn't seem very spicy to me. I imagine you could control that with the amount of ginger and red pepper flakes.

VEECEE said...

Love the flavor blend. However, the specific ratio given in the recipie was only enough to cover 6 eggs. I doubled the amount of ginger (personal preference).

Gerlinde in Washington said...

Hi, Vee Sorry you had to double the brine. I guess this largely depends on the type of jar you use. I stuffed all of my eggs into a medium pickle jar. There wasn't too much roon left for the liquid.

I too sometimes add extra ginger.

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