Pickled Eggs Recipe

 

Pickled eggs! Four ways. Brilliant fuchsia red beet pickled eggs, a Indian version featuring yellow curry, jalapeno pickled eggs, and a tarragon mustard version.

What you will need

1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*

1 cup beet juice*

1 cup cider vinegar

1/4 onion, sliced

1/3 cup granulated sugar

3 cardamom pods

1 star anise

6 hard cooked eggs**, peeled

1 cup cider vinegar

3/4 cup water

1/4 onion, sliced

3/4 cup white granulated sugar

3 cardamom pods

1 teaspoon mustard seeds (yellow or brown)

1 Tbsp yellow curry powder

6 hard cooked eggs**, peeled

3/4 cup cider vinegar

3/4 cup water

1/2 cup plus 1 Tbsp white granulated sugar

6 cloves

2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded

1 teaspoon cumin seeds

1 bay leaf

1/2 teaspoon dry oregano

1/4 onion, sliced

1 garlic clove, peeled

6 hard cooked eggs**, peeled

3/4 cup cider vinegar

3/4 cup water

1/4 onion, sliced

2 sprigs fresh tarragon

1 teaspoon mustard seeds

1/2 cup plus 1 Tbsp white granulated sugar

1 teaspoon herbs de provence

6 hard cooked eggs**, peeled

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