Turmeric Pickled Eggs

Ok folks, you know what time of the year it is, yep, time for a new picked egg recipe:@) Each year around Easter I try out another pickled egg to help us use up those hard boiled eggs... This year's contribution, Turmeric Pickled Eggs. Just look at that great color! These are great eggs if you're a fan of big, puckery, vinegar flavor. And I do mean ~big~. I turned them into egg salad for lunch, and it was very robust. I made a four egg test batch, using half the brine recipe, and a wide mouth pint jar. The pic below was after marinating for 10 days in the fridge.

More pickled egg ideas can be found HERE.

Turmeric Pickled Eggs -from 101 Cookbooks

1 1/3 C apple cider vinegar

1/2 C water

2 Tblsp sugar

1 tsp fine grain salt

2 tsp ground turmeric

1/2 onion or 4 shallots, thinly sliced-I used yellow onion

1 Tblsp whole peppercorns

6 hard boiled eggs, cooled, peeled, and cut in half

1. In small sauce pan, bring vinegar, water, sugar, salt and turmeric to a simmer, cook until sugar dissolves. 
2. In layers, fill quart jar with onion/shallot, peppercorns and eggs. 
3. Pour liquid into jar, cover and store in fridge. Give a little swirl every once in a while.
4. Original post says you can begin eating them as soon as you'd like, good for up to 2 weeks in fridge.

Let's use up those eggs the kids dyed,

and have a Happy Easter Weekend🐣