Saffron Pickled Eggs

April 4, 2015
Lunch, Breakfast, Spring, Healthy, B-Team Recipes

Use these pickled eggs to make colorful pickled egg tartines with hummus and green harissa

Makes 6 pickled eggs

1½ cups white wine vinegar
1 cup water
2 garlic cloves
¼ teaspoon saffron threads
1 tablespoon black peppercorns
1 tablespoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon kosher salt
¼ cup cane sugar
6 hard boiled eggs, peeled

1. In a medium saucepan, combine the vinegar, water, garlic, saffron, peppercorns, caraway, fennel, salt and sugar. Bring to a boil, reduce to a simmer, and cook for 2 minutes until sugar has completely dissolved and saffron threads have thoroughly bloomed. Remove from the heat and allow to cool for 5 minutes.

2. Place peeled hard boiled eggs into a large heat-proof bowl or jar and pour the warm pickling liquid over the eggs until they are completely submerged. Cover with plastic wrap or a tight fitting lid and refrigerate for 24-48 hours.

Pickled eggs, if stored correctly in the refrigerator, should keep for approximately 3 weeks.