Eggs and turmeric are a match made in heaven. Enjoy these pickled eggs with crackers, homemade bread or even on their own.
Serves: 3
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Servings
3
Prep time
Cook time
Recipe
Ingredients
- 250mL apple-cider vinegar
- Pinch Celtic sea salt
- 1 tsp coconut sugar
- 2 tsp ground turmeric
- 6 free-range eggs, hard-boiled, cooled & peeled
- 2 garlic cloves, thinly sliced
Method
- In saucepan, bring vinegar, salt, sugar, turmeric and 125mL filtered water to gentle simmer.
- Place eggs in mason jar with garlic. Pour vinegar mixture over and leave to cool. Screw lid on and refrigerate for 1–3 days.
- Pickled eggs are lovely cut in half and sprinkled with sea salt for a snack.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
