Turmeric pickled eggs are a great way to preserve eggs while they are abundant before your chickens start to molt. You can freeze eggs, but my favorite way to preserve eggs is to pickle them since they last for months.
Yield: 1 pint jar
Turmeric Pickled Eggs – Ingredients
Main
- 5 to 6 hard-boiled eggs, peeled
- 1 tbsp. ground turmeric
- 1 garlic clove, crushed
- 10 whole black peppercorns
- 1 jalapeño, sliced (optional)
Brine
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 2 tsp. canning salt
Turmeric Pickled Eggs – Instructions
Add the peeled hardboiled eggs and the remaining ingredients to a clean pint jar.
Heat the brine ingredients to a simmer and stir until the salt is dissolved.
Carefully pour the brine over the eggs until they are completely submerged. Wipe the rim of the jar clean with a dampened cloth to remove any spillage.
Place the canning jar lid on the jar and tightly screw on the ring. Tip the jar upside down a few times to mix the ground turmeric with the brine. Transfer to the refrigerator.
Allow your turmeric pickled eggs at least one week before tasting (or 48 hours if you can’t help yourself).
Notes
Be sure to thoroughly clean your space and supplies before pickling (as when doing any food preservation). Sterilize jars and wash lids.
The longer eggs pickle in the vinegar solution, the more “rubbery” the texture of the egg white will become. Therefore, I recommend enjoying pickled eggs within three months for best texture.
Small or medium eggs are preferred for pickling, as they fit into the jar better. Pint jars fit five to six eggs and quart jars fit 10 to 12.
Use canning jars with shoulders (instead of wide-mouth jars) so that the shoulders help keep the eggs and other ingredients pushed down, underneath the brine.
This story about turmeric pickled eggs was written for Hobby Farms magazine. Click here to subscribe.
