Pickling is so hot right now — from dill pickles to spiralized veggie pickles, it’s hard to resist that sour tanginess. We first tried it last summer in our recipe for burgers with homemade pickles, and we were instantly smitten!
This time we’re pickling eggs. Not just regular pickled eggs though — these are curried pickled eggs with a hit of chili spice and a vibrant turmeric-yellow exterior. Make them ahead and store them in the refrigerator for up to a month, so you’ve always got a quick and healthy snack. They also work as a great bar snack with an ice cold beer (or a beer cocktail if you really fancy changing things up on the booze and snack front). Eat them on their own, with a sprinkling of salt (we love smoked salt flakes) or add them to a salad or sandwich to give it extra zing. Just feed us ALL the pickles!
Check out more quick-pickling recipes here.
Ingredients:
- 10 medium-sized eggs, chilled
- 1 1/2 cups white vinegar
- 1 cup cold water
- 2 Tablespoons mild curry powder
- 1 teaspoon turmeric
- 1 teaspoon dried chili flakes
- 1 teaspoon red peppercorns
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 2 fresh chilis (we used fresno variety), sliced in half, lengthways
Instructions:
- Boil water in a large pan — enough to just cover the eggs. Once the water is boiling, carefully add the chilled eggs (be sure there are no cracks, or they’ll break). Simmer for 12 minutes, then turn off the heat and drain the water off. Cover in cold water, and replace the water 2-3 times so that the eggs cool quickly. Add a cup of ice to the water and leave to sit for 10 minutes (sounds like a slightly unusual cooking and cooling method, but it’s the best way we’ve found to easily remove the egg shells). After 10 minutes, drain the ice and water off. Place an egg on a chopping board and roll it back and forth while pushing down slightly to crush the shell. Ensure it’s well crushed all over, then slide off the egg shell. Repeat with the remaining eggs.
- Add the vinegar, water, curry powder, turmeric, chili flakes, peppercorns, sugar and salt to a small pan. Bring to a gentle simmer, then turn off the heat and leave to cool.
- Place the peeled eggs into a large, sterilized pickling jar. Pour over the cooled liquid right up to the top of the jar, so the eggs are completely covered. Add the fresh chilis and place a lid on the jar. Place in the refrigerator. The outside of the eggs will turn yellow after a day. You can eat them at this point, or leave for a few extra days for a stronger taste. Keep refrigerated and eat within a month.
Boil water in a large pan — enough to just cover the eggs. Once the water is boiling, carefully add the chilled eggs (be sure there are no cracks, or they’ll break). Simmer for 12 minutes, then turn off the heat and drain the water off. Cover in cold water, and replace the water 2-3 times so that the eggs cool quickly. Add a cup of ice to the water and leave to sit for 10 minutes (sounds like a slightly unusual cooking and cooling method, but it’s the best way we’ve found to easily remove the egg shells). After 10 minutes, drain the ice and water off. Place an egg on a chopping board and roll it back and forth while pushing down slightly to crush the shell. Ensure it’s well crushed all over, then slide off the egg shell. Repeat with the remaining eggs.
Add the vinegar, water, curry powder, turmeric, chili flakes, peppercorns, sugar and salt to a small pan. Bring to a gentle simmer, then turn off the heat and leave to cool.
Place the peeled eggs into a large, sterilized pickling jar.
Pour over the cooled liquid right up to the top of the jar, so the eggs are completely covered.
Add the fresh chilis and place a lid on the jar. Place in the refrigerator.
The outside of the eggs will turn yellow after a day. You can eat them at this point, or leave for a few extra days for a stronger taste (give them a shake every so often to redistribute any settling spices). Keep refrigerated and eat within a month.
Try serving with some smoked salt flakes — delicious!
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