Curry Pickled Eggs

← pickles
From the kitchen of Alicia Wingren
Inspired by this recipe
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)
2 bay leaves

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 liquor.

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