Golden Pickled Eggs With Carrots
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
44
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.25 cups
Distilled Vinegar1 tbsp
Coriander Seed1 tbsp
Yellow Mustard Seed1 tbsp
Sugar1
Bay Leaf1 tsp
TurmericDirections:
1
Special equipment: 3 glass pint jars with lids 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
2
Reduce the heat, cover and let the brine simmer for 5 minutes
3
Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick
4
Put half the carrots in the bottom of 3 glass pint jars with lids
5
Add 2 eggs to each jar and then the remaining carrots
6
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
7
Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving
8
(The eggs will keep, covered by liquid and refrigerated, up to 5 days)