TIME: 15 MINUTES (not including boiling eggs and overnight brining); SERVES: 1 QUART (~8 eggs)
Living in Pennsylvania, I’ve become very familiar with the classic PA Dutch dish, “Beet Pickled Eggs”. The fuchsia hue is gorgeous, and got me thinking of other ingredients I could use to color boiled eggs, which of course brought me to: turmeric!
Adding a small cinnamon stick and star anise pod kicks up this brine’s game. I love to serve these sprinkled with “everything seasoning” for a fun appetizer, or make pickled-deviled eggs with turmeric mayo.
~8 “9 minute” boiled eggs (or however many you can squish in a jar comfortably)
1 cup distilled white vinegar
2 cups filtered water
2 tbls. kosher salt
2 tbls. black peppercorns
1 small cinnamon stick
2 star anise pods
1 tsp. ground turmeric or 1 tbls. peeled, fresh grated turmeric
Peel the boiled eggs and set aside.
Mix remaining ingredients together in a saucepan and bring to a boil, stirring to dissolve the salt. Remove from heat and let cool completely.
Place eggs in a quart jar, and cover with the brine. Let sit in the fridge overnight, shaking every so often.
After you serve the eggs, you can use the brine again to pickle veggies or another batch of eggs.