Alaska Bush Living & Off Grid Cooking: Pickled Eggs & Bacon Sourdough | Homestead Kitchen Ep. 6

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The hens are happy and laying like crazy, so we used our brine from our fermented beets (kvass) to make some old fashioned pickled eggs! A bacon chive and cheddar sourdough was the perfect pair. Thank you for following our journey on the last frontier! -Dennis, Amy & Lena filmed at our cabin on the fringes of the wilderness HOMESTEAD RECIPES KVASS PICKLED EGGS -kvass from batch of pickled beets (chopped beets (1/2''), added to a quart mason with 1 tbsp salt. Top water) -2 dozen hard boiled eggs mustard seeds, black peppercorns, optional 1. Boil eggs, starting with cool water, for 8-10 minutes. Remove from heat and put in a bowl of ice water, cool completely. 2. Add to kvass, along with any spices, cap and refrigerate. BACON CHEDDAR CHIVE SOURDOUGH 1/2 C active starter 1 tbsp salt 2 C water 4 C flour 4-6 strips bacon handful of chives, chopped 1/2 C shredded cheddar 1. Mix starter, water and salt until well incorporated. Add flour and mix until a shaggy dough forms. 2. Cover and sit 1.5 hrs. Do 2-4 stretch and folds, 30 min apart. Fold in add ins on second. Let sit another 2-4 hours. 3. Shape loaf, let rest 1.5 hrs. Preheat oven to 450 with dutch oven inside. Bake loaf 20 min TRADITIONAL PICKLED EGGS 2 C vinegar (cider or white) 2 C water 1 C sugar or honey 3 T salt Spices; black peppercorn, red onion, jalapeño 1. Combine vinegar, water, sugar, salt. Simmer and stir. Cool. Add boiled eggs and spices in a jar, cover with brine. Refrigerate.