makes
12
prep
15 minutes
cook
15 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 ml (2 cups white vinegar)
- 125 ml (½ cup) water
- 110 g (½ cup) white sugar
- 5 cm piece fresh turmeric
- 4 sliced red chillies
- 1 thinly sliced onion
- 2 tsp mustard seeds
- 12 hard-boiled eggs, peeled
Pickling time: 2 weeks
Instructions
Combine all the ingredients in a saucepan. Bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes.
Strain, reserving the liquid and solids.
Layer the reserved solids with the eggs in a large, sterilised jar. Pour over the liquid, then cool.
Refrigerate for 2 weeks before using.
This recipe is part of our column. View previous .
When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
