Pickled Eggs

From The Complete Idiot’s Guide to Fermenting Foods

10 hard-boiled eggs, cooled and peeled
1/4 small red onion, thinly sliced
3 cloves garlic, crushed or coarsely chopped
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon dill seed
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1 bay leaf
1/4 cup whey*
1 cup brine (2 teaspoons sea salt to 1 cup water) or more as needed

In a wide-mouth quart jar, put eggs, onion, garlic, black pepper, red pepper, dill seed, mustard powder, turmeric, bay leaf, and whey.  Pour brine to cover up to 1″ from rim of the jar. Make sure eggs are submerged under liquid, use fewer eggs if necessary. Close lid tightly.

Leave at room temperature for 2-3 days. Transfer to refrigerator. Will keep for several weeks.

These eggs will be bright yellow! You can ferment eggs in left-over juice from another ferment too.  For blue eggs, use juice from fermenting red cabbage. For pink eggs, use beet kvass.  Kids love the colors!

*You can use whey from yogurt. Just pour off the liquid from a new container of yogurt. You can also use Caldwell’s or other brand culture starter. Or use some liquid from another ferment such as sauerkraut.