Difference between revisions of "Curry Pickled Eggs"
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← [[pickles]]<br> | ← [[pickles]]<br> | ||
| − | From the kitchen of Alicia Wingren<br> | + | ''From the kitchen of Alicia Wingren''<br> |
Inspired by [https://www.greatbritishchefs.com/recipes/curried-pickled-eggs-recipe this recipe]<br> | Inspired by [https://www.greatbritishchefs.com/recipes/curried-pickled-eggs-recipe this recipe]<br> | ||
| + | '''Ingredients'''<br> | ||
9 medium free-range eggs, hard boiled<br> | 9 medium free-range eggs, hard boiled<br> | ||
300ml of distilled vinegar<br> | 300ml of distilled vinegar<br> | ||
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turmeric, one tsp<br> | turmeric, one tsp<br> | ||
3 slices of lemon peel<br> | 3 slices of lemon peel<br> | ||
| − | 1 tbsp of | + | 1 tbsp of coriander seeds<br> |
| − | 1/2 tsp | + | 1/2 tsp chili flakes (I used Mother In Law's brand Gochugaru Chile Pepper Flakes, but any will work - and add more if you like things hot!)<br> |
2 bay leaves<br> | 2 bay leaves<br> | ||
| − | + | <Br> | |
| − | + | '''Directions'''<br> | |
| − | Place all | + | Place all ingredients except 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. Place the eggs into a sterilized jar and pour over the pickling liquid.<br> |
| − | + | ||
| − | Place the eggs into a | + | |
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> | 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> | ||
Latest revision as of 15:45, 4 May 2022
← pickles
From the kitchen of Alicia Wingren
Inspired by this recipe
Ingredients
9 medium free-range eggs, hard boiled
300ml of distilled vinegar
150ml of water
80g of sugar
2 tbsp of mild curry powder
1/2 tsp salt
turmeric, one tsp
3 slices of lemon peel
1 tbsp of coriander seeds
1/2 tsp chili flakes (I used Mother In Law's brand Gochugaru Chile Pepper Flakes, but any will work - and add more if you like things hot!)
2 bay leaves
Directions
Place all ingredients except 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. Place the eggs into a sterilized jar and pour over the pickling liquid.
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
