PICKLED TURMERIC EGGS
Makes six eggs.
Prep time: 5 min - Cook time: 5 min
1 1/3 cup apple cider vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon fine grain salt
2 teaspoons ground turmeric
1/2 onion (or 4 shallots), thinly sliced
1 tablespoons whole peppercorns
6 hard-boiled eggs*
In a small saucepan bring the vinegar, water, sugar, salt, and turmeric to a simmer. Stir until the sugar dissolves. Place the onion, peppercorns, and eggs in a glass quart jar. Pour the vinegar mixture over the eggs, secure the lid, gently rotate to move the shallots around, and refrigerate for up to ten days - two weeks.
*Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.
WE found this recipe at 101 Cookbooks