View source for Curry Pickled Eggs

← [[pickles]]<br>
From the kitchen of Alicia Wingren<br>
9 medium free-range eggs, hard boiled<br>
300ml of distilled vinegar<br>
150ml of water<br>
80g of sugar<br>
2 tbsp of mild curry powder<br>
1/2 tsp salt<br>
turmeric, one tsp<br>
3 slices of lemon peel<br>
1 tbsp of corriander seeds<br>
1/2 tsp chilli flakes (I used Mother In Law's brand Gochugaru Chile Pepper Flakes)<br>
2 bay leaves<br>


Place all ingredeients exept for the eggs in a pan and bring to a simmer, stirring until the sugar and salt have dissolved. Remove from the heat and allow to cool<br>

Place the eggs into a sterilised jar and pour over the pickling liquor.<br>

The eggs will be slightly pickled after 12 hours, but after about 3–5 days they will be at their prime. They will keep for months if fully submerged in the brine<br>