Golden Pickled Eggs with Carrots Recipe

Name: Golden Pickled Eggs with Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups distilled vinegar; Kosher salt; 1 tablespoon coriander seeds; 1 tablespoon yellow mustard seeds; 1 tablespoon sugar; 1 bay leaf; 1/2 small yellow or white onion, thinly sliced; 1 teaspoon turmeric; 1/2 teaspoon crushed red pepper flakes; 1 small carrot, peeled into strips with a vegetable peeler; 12 hard-cooked eggs, peeled

Servings: persons

2 1/4 cups distilled vinegar
Kosher salt
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon sugar
1 bay leaf
1/2 small yellow or white onion, thinly sliced
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1 small carrot, peeled into strips with a vegetable peeler
12 hard-cooked eggs, peeled

1
Special equipment: 3 glass pint jars with lids
2
Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar.
3
Reduce the heat, cover and let the brine simmer for 5 minutes.
4
Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick.
5
Put half the carrots in the bottom of 3 glass pint jars with lids.
6
Add 2 eggs to each jar and then the remaining carrots.
7
Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top.
8
Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving.
9
(The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups distilled vinegar, Kosher salt, 1 tablespoon coriander seeds, 1 tablespoon yellow mustard seeds, and more.

Yes, Golden Pickled Eggs with Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Golden Pickled Eggs with Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions