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

1. Load Pickl-It with peeled, cold eggs
2. Add spices
3. Pour in brine, completely covering
4. 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
5. Refrigerate for 3-days and then devour!