Globetrotters Website - Recipes - Pickled Eggs I

Pickled Eggs I - with Turmeric and Ginger

Far East style pickled, bright yellow eggs

INGREDIENTS

18	Eggs
2 cups	Apple Cider Vinegar
2 cups	Water
10 slices	Ginger, thinly sliced
4 tbsp	Brown Sugar
4 ts	Turmeric
4 ts	Yellow Mustard Seed
2 ts	Cardamom, ground
2 ts	Salt
1 pinch	Red Pepper Flakes

PREPARATION

Boil the eggs according to your taste (and the size of the eggs) for 7-10 minutes. Rinse under cold water and let cool, then peel.

Combine the marinade ingredients in a saucepan, bring to a boil, reduce heat and let simmer for 8-10 minutes.

Fill the eggs into two medium sized jars and pour the hot marinade over the eggs. Add a small amount of water if the liquid does not cover the eggs. Cover the jars and let cool.

Refrigerate the jars, shaking them gently every day. Let the eggs marinate for at least 4-5 days. They keep in the fridge for more than a month.

These eggs taste excellent with a home-baked dark rye bread, on a fresh salad, or as a quick bite with an ice-cold beer.