Pickled Purple Eggs Recipe
Eggs pickled using lactofermentation! Not only do they look cool, they taste great too. Use juice from lactofermented beets to add color.
4 hard boiled eggs
2 tsp sea salt
2 tbsp reserved liquid from lactofermented beets or fresh whey (for a darker egg, you can use up to 1/4 cup of juice)
Filtered water to cover
Stuff eggs in a 2 pint jar. Dissolve salt in the beet juice (add a little water if needed to dissolve salt). Add to jar. Add filtered water to cover eggs completely, leaving at least 1/2" head space. Make sure eggs remain submerged and leave at room temperature for a day. Move to the fridge and let marinate for a few more days.