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LowCarb - Pickled Eggs

Source of Recipe

from fabulous foods com


Recipe Introduction

The small amount of turmeric in this recipe gives the eggs a wonderful golden color.

List of Ingredients

Pickled Eggs

12 hard boiled eggs, peeled
1 tbsp. kosher salt
1 1/2 c. cider vinegar
1/2 c. water
1 1/2 tsp. sugar
1 tsp. crushed white peppercorns
1/2 tsp. crushed allspice
1/2 tsp. ground turmeric
1/4 tsp. celery seeds
2 thinly sliced shallots

Gently poke each egg through the white to the yolk about 6 times, making
sure to leave the whole egg intact.
Place the eggs into a clean 1 quart jar.
Combine the remaining ingredients in a stainless steel, non reactive, (not aluminum) saucepan and bring to a boil.
Reduce the heat and cover.
Simmer for 15 minutes.
Let the liquid cool for 10 - 15 minutes.
Pour the liquid over the eggs in jar.
Seal the jar and refrigerate for about 1 week.
Will keep for several weeks, refrigerated.
Makes 12.


Recipe