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...
2030 BC – Tigris Valley begins pickling tradition with cucumbers from India.
—Fermenting History, 2030 BC
Thank you to my mentor, KathleenMills, the brain behind Pickl-It. Kathleen steered me to the science behind it all and the means to provide the correct conditions. Thank you, Kathleen, for all your wisdom and patience.
—Lisa Herndon of Lisa's Counter Culture