Curry-Spiced Eggs

Flavor Profile: Warm, aromatic, and mildly spicy with Indian-inspired flavors.

Ingredients:

• 10–12 large hard-boiled eggs, peeled
• 1 ½ cups apple cider vinegar
• 1 ½ cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp curry powder (mild or hot, to taste)
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1-inch piece ginger, sliced
• 1 small onion, thinly sliced
• 1 dried red chili (optional, for heat)

Instructions:

1. Make the brine: In a saucepan, combine vinegar, water, salt, sugar, curry powder, and turmeric. Heat until dissolved (5 minutes). Remove from heat.
2. Pack the jar: Layer cumin seeds, mustard seeds, ginger, onion, and chili (if using) in a clean quart-sized mason jar. Add eggs carefully.
3. Add brine: Pour the warm brine (about 3 cups) over the eggs, ensuring submersion. Leave ½ inch headspace.
4. Seal and store: Seal, cool to room temperature, and refrigerate for 4–7 days for flavor to meld. Consume within 1 month.
5. Serve: Pairs well with naan, rice, or as a bold side dish.
   

Notes: Curry powder varies in heat; taste your brine before pouring. For milder flavor, reduce curry to 2 tsp.