Pickled Eggs with Salt & Whey Brine

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles @insideawareness.com                                                                                                                                 

Hard boiled eggs in salt and whey brine with beet juice for colour! Just in time for Christmas.

This egg was in fermenting jar for 4 – 1/2 days and has perfect flavour.  The next batch will be in Turmeric which has a different colour and taste.


Equipment

  • Mason Jar
  • Fermenting Lid

Ingredients

  • Hard-boiled Eggs
  • 1 Cup of Water
  • 1 Tablespoon of Sea Salt
  • 1/4 Cup of Liquid Whey (from Cream cheese recipe)
  • 2 tablespoons of Beet Juice
  • Optional:  Garlic, peppercorns, jalapeno & favorite herbs

Steps

  • Place hard-boiled eggs into mason jar to fit number of eggs you are pickling.  I used a 750 ml jar and 5 eggs.  I could have added 4 more eggs to jar.
  • Mix ingredients and pour over eggs.
  • Cover with fermenting lid and store in darkened space for 4 or more days.

Once you open the jar, place in the fridge.  Eat within two weeks.


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Recommended equipment to make fermenting fun and easy:

Infusing Garlic Cloves with Apple Cider Vinegar

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com

 

Here are some pictures demonstrating how simple it is to infuse garlic and apple cider vinegar.  These are easy to create and a tasty addition to garnish, salads and main dishes.  The only ingredients are cloves of garlic and apple cider vinegar.

Preparation

Peel the cloves of garlic being careful to not scare or cut into them.  While you are doing this heat apple cider vinegar without letting it boil.  Add cloves to your jar and cover.  Add lids and put aside to sit and infuse.

If you are concerned about measurements you can pour apple cider vinegar into the empty jars to find out the right amount before adding garlic cloves.  The garlic needs to be covered and the vinegar should almost reach the top of your jar.

Infusing

I noticed that during the infusion process the garlic cloves temporarily turn green.  This is a natural occurring event and part of the infusion process.  It is recommended to leave for 15 to 20 days.  The shorter the time the stronger the flavour.  If you prefer a milder flavour leave to infuse longer.


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Here are the lids I purchased to make fermentation easier.  It came with a pump to burp the jars that makes it easy and  efficient.