Sent in by 5 Acre Farm member Esther:
“One of my great loves is pickles. While I am trying to experiment with fermented pickles I am much more confident with the more common vinegar based ones. Two of my particular favourites are beetroot and eggs but both can often be overly astringent when you use just vinegar so when I saw this recipe I thought I had to try it.
I roasted my 5Acre beetroot instead of boiling them so I used water instead of the beet water but otherwise I stick to the recipe. The result is a much, much milder and sweeter flavour which I think would appeal to people who find pickles too strong normally and you get PURPLE eggs,who isn’t going to be intrigued by that?
These eggs and beetroots have been sitting in the liquid a couple of weeks, but if you eat them sooner the colour is more graduated as you cut through the egg.
The beetroot was from the farm of course and the eggs from our girls, while they aren’t technically from the farm they do enjoy the occasional bag of veg from the spares pile so in a way the eggs come from the farm at least a tiny bit.”