A vibrant variation of traditional pickled eggs. A sunshine yellow exterior with flavors of garlic, shallot, and of course, turmeric. Zesty, tasty and oh so pretty, these eggs will stand out on your charcuterie board or make a great addition to ramen or cold noodle dishes.
Ingredients
1 cup apple cider vinegar
½ cup water
2 tablespoons sugar
1 teaspoon sea salt
2 teaspoons ground turmeric
4 shallots, thinly sliced
3 garlic cloves
1 bay leaf
1 tablespoon whole peppercorns
1 teaspoon toasted mustard seeds (optional)
18 hard-boiled quail eggs
INSTRUCTIONS
In a small saucepan, bring vinegar, water, sugar, salt and turmeric to a simmer, stirring until the sugar dissolves. Remove from heat. Place remaining ingredients in a glass quart Ball jar and pour vinegar mixture over the eggs. Place lid on jar and swirl gently. Place in the refrigerator and let stand 10 days to 2 weeks. Eggs can be stored in the refrigerator for up to 3 months.
Recipe by Jesse Feldberg, Roanoke
