Garlic Curry Pickled Eggs
Add a bold twist to your snacking game with these Garlic Curry Pickled Eggs! A zesty fusion of aromatic curry powder, turmeric, and garlic transforms humble hard-boiled eggs into a tangy, flavor-packed treat that’s as vibrant as it is addictive. Infused with a balanced blend of white vinegar, mustard seeds, and a hint of red chili flakes, these marinated delights boast a perfect harmony of heat, acidity, and savory goodness. Whether you’re looking for a unique protein-rich snack, a spicy addition to salads, or a conversation-starting appetizer for gatherings, these pickled eggs are sure to impress. With minimal prep time and a fridge life of up to a month, they’re a low-effort, high-reward treat that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 12 pieces hard-boiled eggs
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 5 cloves minced garlic
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- 2 leaves dried bay leaves
- 0.5 teaspoon red chili flakes
Instructions
Peel 12 hard-boiled eggs and set them aside in a clean, sterilized glass jar large enough to hold them along with the pickling liquid.
In a medium saucepan over medium heat, combine white vinegar, water, sugar, and salt. Stir the mixture until the sugar and salt dissolve completely.
Add minced garlic, curry powder, turmeric powder, black peppercorns, mustard seeds, bay leaves, and red chili flakes to the saucepan. Stir to combine and bring the mixture to a gentle boil.
Allow the pickling liquid to simmer for about 5 minutes to extract the flavors of the spices.
Carefully pour the hot pickling liquid over the eggs in the jar, ensuring all the eggs are completely submerged. Add the bay leaves and any solid spices from the saucepan into the jar for added flavor.
Seal the jar tightly with a lid and allow it to cool to room temperature. Once cooled, refrigerate the jar for at least 3 days to let the eggs absorb the flavors. For the best taste, allow up to 1 week of pickling time.
Serve the pickled eggs as a snack, salad topping, or side dish. Store the jar in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 2466 mg | 822% | |
| Sodium | 7534 mg | 328% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 26.7 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 368 mg | 28% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
