Curried Pickled Eggs

Instructions

1. Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold
2. water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry.
3. Place the eggs in a 3-cup (750 ml) glass jar.
4. In a small pot over medium heat, toast the mustard seeds, coriander seeds, ginger and garlic until the mustard seeds pop. Add the vinegar, water, sugar, garam
5. masala, turmeric and salt. Bring to a boil. Pour the boiling liquid over the eggs in the jar. Let cool. Cover and refrigerate for 3 days to let the flavours develop before eating. Stir before serving. The eggs will keep for 1 month in the refrigerator.