These pickled eggs are great alongside cured meats, in a sandwich or added to a salad for substance.
- 500 ml (2 cups white vinegar)
- 125 ml (½ cup) water
- 110 g (½ cup) white sugar
- 5 cm piece fresh turmeric
- 4 sliced red chillies
- 1 thinly sliced onion
- 2 tsp mustard seeds
- 12 hard-boiled eggs, peeled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pickling time: 2 weeks
Combine all the ingredients in a saucepan. Bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes.
Strain, reserving the liquid and solids.
Layer the reserved solids with the eggs in a large, sterilised jar. Pour over the liquid, then cool.
Refrigerate for 2 weeks before using.
Photography, styling and food preparation by china squirrel.
When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her website.