Turmeric Pickled Eggs Recipe

Ingredients:

• 1/2 cup distilled white vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 1 tablespoon ground turmeric (See Cook’s Tip)
• 2 garlic cloves, halved
• 6 large hard-boiled eggs, peeled

Directions:

1. In a medium saucepan, combine all ingredients except eggs. Add 1 1/2 cups water. Place on medium-high heat and bring to boil.
2. Transfer mixture to a large heat-safe jar or bowl. Add hard-boiled eggs. Stir to coat. Refrigerate at least 3 hours or up to overnight (the longer the time, the darker the color).
3. The eggs will hold in the brine up to a week.
4. Cook’s Tips:
5. The ground turmeric can be replaced with a few slices of fresh turmeric, if available. The result will be a cleaner yellow color and milder flavor.
6. Store these eggs in a glass container instead of plastic. Yellow turmeric tends to permanently stain plastic.