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What you will need:
1 Glass Pickle Bottle. Big enough to fit all the eggs and ingredients.
For Pickling:
6 medium room temp. Eggs +1 egg if you want to test the eggs after boiling.
3 medium Gherkins
Curry Pickle mix:
1 tbsp Curry Powder
0.5 tsp Turmeric
1 tsp Mustard Seeds
1 whole Star Anise
3 crushed seeds of Cardamom
2 whole Bay Leaves
5 Peppercorns
1 medium sliced Onion
200ml Organic Apple Cider Vinegar
1 tsp Tomato Paste
30ml Water
* Sweetener To taste, *Optional

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Pickled Curry Eggs & Gherkins

  • Medium


  • What you will need:

  • For Pickling:

  • Curry Pickle mix:



If you’re looking for a new delicious way to enjoy hard boiled eggs,  this is it! The crunch of the pickle combined with the soft creaminess of the egg and the delicious curry flavours.


For this recipe, you will need a clean glass bottle/jar with an airtight lid. It should be big enough to hold the eggs, gherkins and pickle mix. This Curry also needs to stay refrigerated and can be stored for up to 10 days.



Fill a medium sized pot with water and bring to a boil. Gently add the eggs to the boiling water and cook for 7 min until hard boiled.

Tip: Add and boil an extra egg to test if your eggs are hard boiled. Boiling eggs for too long will turn the yolk blue and dry.


In a medium pot, add some oil and saute your onions with a pinch of salt on a low heat. Add all the dry herbs and spices and stir around for 2-3 min to unlock their flavours. Lastly, add the vinegar, a sprinkle of salt, tomato paste and water. You can also add the sweetener now. Stir well while bringing it to a boil.


Let the mixture simmer for 5 min on a medium heat then turn the stove off and put the mixture aside. Cut the gherkins as needed to fit in the jar. Peel and rinse the eggs then put them aside, do not refrigerate. Make sure there are no traces of shell before putting the eggs in the jar.


Rinse your glass bottle/jar with warm and then hot water to ensure it does not crack when adding the hot pickle mixture. Layer the eggs, pickles and scoops of onion from the vinegar pickle mix in the glass jar.


Bring curry pickle mixture up to a boil and pour over the eggs until they are submerged, or very little is sticking out.


Let the mixture cool down to room temperature and refrigerate immediately. Let the eggs pickle over night in the fridge before enjoying. Keep in the refrigerator at all times to avoid it spoiling.

Best Before: 10 days


Born and raised in South Africa, I moved to Sweden when I was 21. It was after moving that I fell in love with the LCHF way of eating. I love cooking, travelling and of course my blog!

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