Best Garlic Curry Pickled Eggs Recipes

GARLIC-CURRY PICKLED EGGS

Garlic-Curry Pickled Eggs image

This is a not-so-vinegary, sweetish pickled egg, with an interesting curry taste (and color) Add dried hot peppers as you wish and plan ahead about a week for these. Prep time includes week of "pickling". Cook time includes boiling the eggs, then the pickling liquid.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time P7DT25m

Yield 12 eggs

Number Of Ingredients 8

Ingredients

12 eggs, boiled and peeled
1 bermuda onion, sliced thinly
1 1/4 cups distilled white vinegar
1 cup water
1/4 cup white sugar
12 cloves garlic, peeled and sliced
6 -8 teaspoons curry powder
1 teaspoon crushed red pepper flakes

Steps:

Place eggs in a clean glass container with the Bermuda onion.
In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
Bring to a boil, then let sit for about 15 minutes.
Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).

Nutrition Facts : Calories 105.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 72.2, Carbohydrate 7.1, Fiber 0.5, Sugar 5, Protein 6.7

GARLIC-CURRY PICKLED EGGS

Garlic-Curry Pickled Eggs image

This is a not-so-vinegary, sweetish pickled egg, with an interesting curry taste (and color) Add dried hot peppers as you wish and plan ahead about a week for these. Prep time includes week of "pickling". Cook time includes boiling the eggs, then the pickling liquid.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

12 eggs, boiled and peeled
1 bermuda onion, sliced thinly
1 1/4 cups distilled white vinegar
1 cup water
1/4 cup white sugar
12 cloves garlic, peeled and sliced
6 -8 teaspoons curry powder
1 teaspoon crushed red pepper flakes

Steps:

Place eggs in a clean glass container with the Bermuda onion.
In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
Bring to a boil, then let sit for about 15 minutes.
Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).

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