With a gentle curry flavor and creamy center, the turmeric in these pickle eggs make them turn a gorgeous orange-yellow hue.
- 1½ cups apple cider vinegar
- 2 tablespoons light brown sugar
- 2 teaspoons ground turmeric
- 1/2 teaspoon curry powder
- 1 teaspoon whole black peppercorns
- 1 teaspoon fine sea salt
- 1 small red onion, sliced
- 1 jalapeño chile, thinly sliced
- 6 hard-cooked eggs, peeled
1. In a small saucepan, bring the vinegar, sugar, turmeric, curry powder, pepper, salt and 1/2 cup water to a simmer. Simmer for 5 minutes, stirring, until the sugar dissolves.
2. Put half the onion and half the chile in a 1 quart jar or container. Top with 3 eggs, then add remaining chile and onion, and remaining eggs. Pour pickling liquid over the top, adding water if needed to submerge the eggs. Seal jar and gently swirl the liquid around.
3. Let eggs pickle at room temperature for 4 hours. At this point you can either use them, or refrigerate for up to 1 week. The longer they sit in the pickling liquid, the stronger in flavor they become.
For the deviled eggs:
Remove eggs from the jar and cut them in half. Scoop yolks into a bowl and use a fork to mash them. Add the mayonnaise, sour cream, lemon juice, and salt, to taste. Either spoon the yolk mixture into the whites, or place yolk mixture in a resealable plastic bag with a tip cut off, and squeeze into the whites. Garnish with sliced jalapeños for serving.