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

IDEAS YOU'LL LOVE

Pickled Peaches

Recipe courtesy of Damaris Phillips

Slow-Cooker Golden Chicken Pasta

Recipe courtesy of Robin Chapman

Eggs Benedict

Recipe courtesy of Disney Auctions Online

Eggs Over Easy

Recipe courtesy of Alton Brown

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Best Scrambled Eggs Ever

Recipe courtesy of Ree Drummond

Drop Biscuits

Recipe courtesy of Ree Drummond

Carrot Cake

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking