Recipe Intro From feedfeed
1 cup apple cider vinegar1/3 cup mugwort beer vinegar1/2 cup forest beer (yarrow, horehound, CA sagebrush, turkey tail mushrooms and grass)1/2 cup spring water2 tablespoons maple syrup1 tablespoon salt2 tablespoon elderberries1/2 California bay leaf1 crushed garlic clove7 crushed California juniper berries1 tablespoon foraged mustard mix1/2 teaspoon pink peppercorn (California peppertree).1/4 medium onion (sliced)1 teaspoon chili flakes (optional)
Place 24 eggs in a pot and cover with cold water. Bring water to a boil and immediately remove from heat. Let eggs stand in hot water for 5 minutes. Remove from hot water and into cold water.
Prepare a brine with all of the ingredients listed above.
In a small pot, bring everything to a boil and remove from heat.
Transfer the eggs to a clean jar and fill the container with the vinegar mixture. Close the lid and refrigerate for a week before serving.
Of course, from that basic recipe you can create with what your local terroir can offer (but don’t change the ratio of vinegar and non acidic liquid too much).