Golden Pickled Eggs with Carrots

You can thank a healthy dose of turmeric for these beautiful sunny-yellow eggs.

Prep time:
Cook time:
Yield: 12 pickled eggs
Serving size: 12
Calories per serving: 78

2 1/4 cups distilled vinegar
kosher salt
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon sugar
1 bay leaf
1/2 small yellow or white onion, thinly sliced
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1 small carrot, peeled into strips with a vegetable peeler
12 hard-cooked eggs, peeled

Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.

Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)


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