Recipe print this recipe tell-a-friend add-to-favorites
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.
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.
Recipe Comments - Must be logged into Facebook to comment
View or add your comments on this recipe below. You can choose to have it show on your Facebook wall or just on this page.