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.


  • Mason Jar
  • Fermenting Lid


  • 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


  • 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.

Read more from Living In Natures Love on:

Follow Fermenting news on TwitterInstagram or Facebook

Recommended equipment to make fermenting fun and easy: