GARLIC-CURRY PICKLED EGGS

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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

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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