Pickled Purple Eggs

Recipe Description:

Eggs pickled using lactofermentation! Not only do they look cool, they taste great too. Use juice from lactofermented beets to add color.

Prep Time: 5 Minutes

Cook Time: n/a

Servings: 4 servings

Difficulty: Easy

Recipe Ingredients:

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

Recipe Instructions:

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.

Author: picklemetoo

Melanie is a military wife and homeschooling mom to 4 boys, living her dream life on a little hobby farm with chickens, a cow, 2 dairy goats and some mouse hunting kitties. Melanie began her journey with nutrition when her oldest was diagnosed with autism at age 3. After seeing dramatic results after having her son on the SCD for a short time, she was sold on the effect food has on health. Her mission is to educate parents on how to nourish their children. She has a particular fascination with lactofermentation and posts a new ferment recipe weekly. View all posts by picklemetoo

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: picklemetoo

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