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...
Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.
I'm heading out of town and will feel confident that my ferment will be fine sitting on my counter. I wouldn't feel that way if I didn't have the Pickl-it jar. I'm looking forward to getting more!