You can thank a healthy dose of turmeric for these beautiful sunny-yellow eggs.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Golden Pickled Eggs with Carrots
Total:
27 hr 25 min
Prep:
15 min
Inactive:
27 hr
Cook:
10 min
Yield:
12 pickled eggs
Level:
Easy
Total:
27 hr 25 min
Prep:
15 min
Inactive:
27 hr
Cook:
10 min
Yield:
12 pickled eggs
Level:
Easy

Ingredients

Directions

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. Reduce the heat, cover and let the brine simmer for 5 minutes.

Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. 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. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

More from:

Easter

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Eggs Over Easy

Recipe courtesy of Alton Brown

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Easiest Muffins

Recipe courtesy of Trisha Yearwood

Shrimp with Cocktail Sauce

Recipe courtesy of Ina Garten

Browse Reviews By Keyword