Pickled Eggs I - with Turmeric and Ginger

Far East style pickled, bright yellow eggs




2 cups

Apple Cider Vinegar

2 cups


10 slices

Ginger, thinly sliced

4 tbsp

Brown Sugar

4 ts


4 ts

Yellow Mustard Seed

2 ts

Cardamom, ground

2 ts


1 pinch

Red Pepper Flakes


Boil the eggs according to your taste (and the size of the eggs) for 7-10 minutes. Rinse under cold water and let cool, then peel.

Combine the marinade ingredients in a saucepan, bring to a boil, reduce heat and let simmer for 8-10 minutes.

Fill the eggs into two medium sized jars and pour the hot marinade over the eggs. Add a small amount of water if the liquid does not cover the eggs. Cover the jars and let cool.

Refrigerate the jars, shaking them gently every day. Let the eggs marinate for at least 4-5 days. They keep in the fridge for more than a month.

These eggs taste excellent with a home-baked dark rye bread, on a fresh salad, or as a quick bite with an ice-cold beer.