Garlic-Curry Pickled Eggs

“This is a not-so-vinegary, sweetish pickled egg, with an interesting curry taste (and color) Add dried hot peppers as you wish and plan ahead about a week for these. Prep time includes week of "pickling". Cook time includes boiling the eggs, then the pickling liquid.”
READY IN:
168hrs 25mins
YIELD:
12 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggs in a clean glass container with the Bermuda onion.
  2. In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
  3. Bring to a boil, then let sit for about 15 minutes.
  4. Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
  5. Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: