Spiced & Pickled Duck Eggs
Recipe type: Appetizer, Snack
Cuisine: American, Paleo
Serves: 6
Pickled eggs make a wonderful anytime snack or an easy appetizer! Duck eggs are very much like chicken eggs, but richer and creamier. for maximum ease of peeling use eggs at least a week old. I like to boil my eggs only 8 minutes so the yolks are still soft. I do not use any sugar in this recipe, but the eggs will still taste great and will keep fine in the fridge!
  • 1 dozen fresh cage-free organic eggs (best directly from the farmer)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground mustard seed
  • ½ teaspoon cayenne
  • 1tbs sea salt
  • 1tablespoon whole peppercorns
  • 1 cup organic apple cider vinegar
  1. In a small pot add 2 cups of water, the vinegar, spices and salt and bring to a boil.
  2. In the meantime boil the eggs until hard boiled but not overcooked, 8 minutes.
  3. When cooked put in cold water to cool down.
  4. Once they are cold enough to handle, shell the eggs and put them into a sterilized wide mouth quart jar, packing them in well, without breaking them.
  5. Add the peppercorns.
  6. Pour brine on top to the edge of the jar. Make sure no eggs stick out of the brine and no air bubbles remain. You can help this by using a smaller jar’s lid turned upside down and placed on top of the eggs.
  7. You can use
  8. Refrigerate a minimum of two weeks before eating them.
  9. After opening they will last about 3 weeks in the refrigerator.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/spiced-pickled-duck-eggs