We love eggs so much here that we buy 50+ of them each week. (That makes it sound like I’m raising little Gastons! But I typically make a quiche once per week, and then with our new shakshuka obsession, plus all the hard boiled and pickled eggs…)
Most of the time, we have a jar of pickled eggs–or more than one–going. These are one of our favorites, introduced to us by The Rose Establishment in Salt Lake City. We eat them plain or with salt as a snack; mash the yolks with curry, mayo, and mustard for a deviled eggs, turn them into egg salad for sandwiches, and slice them into salads.
Our recipe varies each time we make it, but here is the gist:
- 3 parts apple cider vinegar
- 1 part water
- Salt and twice as much turmeric
- Yellow onion
- Hard boiled eggs
To make 12 eggs, boil 3 cups apple cider vinegar, 1 cup water, 3 tsp salt and 6 tsp ground turmeric. Place onions and eggs in jar, and pour liquid over eggs.
You can also add peppercorns, mustard, or sugar. Because we often serve these alongside red beet eggs, which are relatively sweet, we skip the sugar here.
These pickle pretty quickly and are ready to eat after just 4 hours of refrigeration. They’re a great choice if you have a party to go to in the evening and want to bring something no one else will bring, want to bring something sour or tangy rather than something sweet or fatty, and don’t want to have to spend more than 10 minutes working on it.