Curried Pickled Eggs

Ingredients

• 12 large eggs
  
  
  
• 4 cups white vinegar
• 1 tablespoon salt
• 1 tablespoon whole peppercorns
• 1 tablespoon whole allspice
• 1 teaspoon ground mace
• 1 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 tablespoon mustard seeds
• 4 cloves garlic, minced
• 1 tablespoon curry powder

Directions

1. Place the eggs in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12 minutes.
2. Drain the eggs and immediately transfer them to a bowl of ice water. Let them cool for 10 minutes, then peel the shells.
3. Place the peeled eggs in a large-mouthed jar.
4. In a medium saucepan, combine the vinegar, salt, peppercorns, allspice, mace, ginger, cayenne, mustard seeds, garlic, and curry powder. Bring the mixture to a boil.
5. Pour the boiling vinegar mixture over the eggs in the jar, ensuring they are fully submerged.
6. Allow the mixture to cool to room temperature, then seal the jar tightly.
7. Store the jar in a cool, dark place for one month to allow the eggs to pickle and absorb the flavors.
8. After a month, the curried pickled eggs will be ready to enjoy. Keep the jar refrigerated after opening.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023