Garlic-Curry Pickled Eggs |
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Prep Time: 10080 Minutes Cook Time: 25 Minutes |
Ready In: 10105 Minutes Servings: 4 |
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This is a not-so-vinegary, sweetish pickled egg, with an interesting curry taste (and color) Add dried hot peppers as you wish and plan ahead about a week for these. Prep time includes week of pickling . Cook time includes boiling the eggs, then the pickling liquid. Ingredients:
12 eggs, boiled and peeled |
1 bermuda onion, sliced thinly |
1 1/4 cups distilled white vinegar |
1 cup water |
1/4 cup white sugar |
12 cloves garlic, peeled and sliced |
6 -8 teaspoons curry powder |
1 teaspoon crushed red pepper flakes |
Directions:
1. Place eggs in a clean glass container with the Bermuda onion.
2. In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
3. Bring to a boil, then let sit for about 15 minutes.
4. Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
5. Stir or slosh around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).
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