I don’t have 1,000 years to wait for authentic Chinese-pickled eggs (and they’ve never sounded that good to me), so instead, I got creative, making what my children said, were “the best pickles ever!”
Filling a 3/4-liter Pick-It with brine from our pickled beets, we plopped in 8 hard-cooked along with thoroughly-cooled and peeled, farm-fresh eggs. Three days later? The cinnamon, cloves, and allspice spiced-brine, and beautifully-colored beet brine, permeated the egg whites.
The brine is loaded with nutrition as well as being a natural probiotic, infusing the eggs with nutrition.
Simple Brine-Cured Hard-Cooked Eggs
- 3/4-Liter Pickl-It
- 6-8 hard-cooked, peeled, cold farm-fresh eggs
- 2 3-inch stick cinnamon
- 6 whole cloves
- 2 whole allspice berries
- Pickl-It lacto-fermented beet brine
- Load Pickl-It with peeled, cold eggs
- Add spices
- Pour in brine, completely covering
- Latch Pickl-It lid; add airlock (eggs will give off gas, so if you use a Plug’R, it will “blow” the plug out the lid); fill airlock with 1 1/2 T water
- Refrigerate for 3-days and then devour!
|by Kathleen in Recipes | Permalink|
Did you know...
The Greek, Pliny the Elder, in the first Century B.C. was one of the first in recorded history to mention sauerkraut
I was intrigued by the whey-method although I kept thinking, "This really can't work. It sounds like a bad idea." I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking. Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse! Love your Pickl-It! Great tool for teaching!
—Gary, University Microbiology Professor