CRAFT by Under My Host® Issue No. 15 Classics | Page 125

Set aside.
Combine salt, sugar, citric acid and warm water. Stir until they begin to dissolve.
Add vinegar to solution and stir until dry ingredients are completely dissolved. Set aside.
Add each spice to the jars, ensuring even distribution*** Add the eggs to jars leaving at least
½ inch of space below the lip of the lid. Cover eggs with brine, leaving ¼ inch of headspace.
Place lids on jars. Process jars in boiling water for 10-minutes. Remove from the water and
allow the jars to cool at room temperature. Allow to sit for 3-days to allow flavors to develop.
*Older eggs are easier to peel once boiled, this is one of the rare occasions that using older
product makes for an easier process and a better-looking product.
**In this recipe, the turmeric will add a very slight flavor, but it will dye the pickled eggs a
lovely yellow color.
***Adding each spice individually to each jar allows you to control flavors. If you don’t like
spice, omit red pepper flakes. If you love fennel, add some extra fennel.
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