These might sound rather odd, but, really, they are quite delicious! My toddler loves them and they don't stay around long in this house. There are many variations out there (I do a beet version too, which produces a beautiful purple egg!), but here is my take on the Curried Pickled Egg.
*10 hard boiled eggs
*1 1/2 cups raw organic apple cider vinegar
*1 cup water
*3 T curry powder
*1/3- 1/2 cup sucanat (optional)
Place your eggs and curry powder into a canning jar (I use a large 6 cup, but if you do not have this size, then two 3 cup canning jars will work just fine). Pour in the vinegar and water. That's it - you're done!
We chose not to use the sucanat in ours, but some people may prefer a "sweeter" curry taste to a more vinegar curry taste, so if you like a bit of sweet, add the sugar.
Let these sit for 3-4 days before you sample. The longer they sit, the more "pickled" they get. I have read several opinions of just how long these last, from weeks to months. Ours are generally gone within 2-3 weeks and we have had no issues with the eggs going bad.
Enjoy! I hope to post my beet pickled egg recipe soon...
(Featured on the Nourishing Gourmet)
This sounds good to me!! I love curry and I use Braggs ACV all the time! I'll try it! Thanks!
ReplyDeleteI have quart jars, and after I put in the eggs and the AVC, there is not enough space to put in a full cup of water. Is the water really necessary?
ReplyDeleteGenerally these recipes call for some water to dilute the AVC...I'm honestly not sure how they would turn out undiluted. I would recommend adding fewer eggs and stick with the water.
ReplyDelete