Hard-boiled Eggs, peeled and at room temperature
5 Garlic Cloves (per dozen eggs)
Fresh or Dried Dill Weed or Flowers
Kosher Salt, iodine-free
Filtered Water
1 T Liquid Whey, optional
Directions:
Choose a swing-top jar large enough to hold your eggs but do not fill higher than the shoulder of the jar.
In the bottom of the jar place a little more than half of your garlic and dill.
Fill jar with eggs adding in the rest of the garlic and dill as you go.
Measure 1 t Kosher salt per 2 cups of water. Mix to dissolve the salt. Stir in whey, if desired.
Pour salt brine over eggs leaving about an inch of head space.
Set jar in a cool place for about three days or to taste. Bubbles will be evidence of the fermentation process.
Once eggs are done they can be stored in the refrigerator for up to two months.
* Adapted from http://naturalfamilytoday.com/nutrition/true-pickled-eggs/
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