Turmeric gives these pickled eggs a pretty yellow color. Pickled eggs go well with raw cheese, cured meats, olives or other pickles.

To make this recipe you can use organic cider vinegar or reuse some sweet pickle juice. This is a great way to reuse sweet pickle juice that would normally get discarded in most households. Here?s my recipe for Crock Pickles. The recipe for Homemade Sweet Pickles is at the bottom of the post.

To ensure that the boiled eggs are easy to peel, use eggs that are at least a week old. Two week old eggs are even better. If the eggs are too fresh, it will be difficult to peel the eggs without damaging the surface. If the eggs do not peel easily, just make egg salad instead.

24 pastured eggs, boiled and peeled
1tsp organic turmeric (optional)
3-4c organic cider vinegar or sweet pickle juice
In a large sauce pan bring 24 eggs to boil in filtered water. Boil for 10 minutes. Remove from heat and pour off the boiling water. Set the sauce pan into the sink and cover the eggs with cold water. Let the eggs cool before peeling. After peeling the eggs, rinse with clean water. Put the peeled eggs into a 2L mason jar. Add as much cider vinegar or sweet pickle juice as needed to completely cover all the eggs. Refrigerate the eggs for at least one week before consuming. The pickled eggs will keep in the fridge for months.