What looks like 3 eggs is really 12 in a 5% salt brine with beets, garlic, jicama and carrot. Basically what I had left after doing some quick pickles.
Hard to wait I want to dig in. Okay there’s really 11 I didn’t wait but i’ll wait now.
Also though the cookbook cabinet I’m using for fermenting wooooooo getting a lil ripe does anyone have a fix for that?
I love pickled eggs, I need to learn exactly how to do it