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Pickled Eggs sitting in a decorative glass bowl on a plate with wildflowers around it

Pickled Eggs Recipe

This pickled eggs recipe is vibrant in color, and full of nutrient-dense fats, proteins, & probiotics, they lift the spirit and nourish the body.
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Servings 12 Pickled Eggs

Ingredients
  

  • 1 Dozen Hard -Boiled Eggs peeled and rinsed
  • 1 Quart Pickled Beets
  • 1/3 Cup Maple Syrup
  • A handful of fresh herbs Rosemary, Sage & Thyme

Instructions
 

  • Strain the pickled beet brine into a bowl. Reserve the pickled beets in the strainer.
  • Add maple syrup to the the pickled beet brine. Stir to combine. Set aside.
  • Decoratively arrange the peeled hard-boiled eggs, fresh herbs and reserved beets inside the glass 1/2 gallon mason jar. Then, pour the brine mixture inside the jar, leaving an inch or two of headspace.
  • Use one or two fermentation weights to hold the eggs below the brine. Cover loosely with a lid.
  • Let the eggs sit on the counter for 4-6 hours at room temperature. Then, tighten the lid and transfer to the refrigerator for at least 24 hours and up to a week.
  • Serve your pickled eggs with the pickled beets, or use them to make deviled eggs.
  • Bon Appétite!

Notes

  • The longer you let the eggs sit, the deeper in color the eggs become, and the farther into the egg the color saturates.
  • If you don't want the color to soak into the yolk, only allow the eggs to sit in the brine for 24 hours.