Description
Pickled Eggs are NOT shelf stable. Once cool, keep in fridge.
12 eggs
1 Bermuda onion
1 cup water
1 cup vinegar
1/4 cup sugar
12 cloves of garlic
6 tsp curry powder
1 tsp pepper flakes
1/2 tsp Kosher salt
Boil and peel eggs.
Place eggs and onion in prepared jars
Combine vinegar, water, sugar, garlic, curry powder and pepper flakes, bring to a boil. Let sit 15 minutes.
Pour over eggs and onion, cover tightly.
Refrigerate for 7 days before serving.