Simple Easy Fermented Pickled Eggs Recipe
Since it was likely that eggs were originally dry-packed in salt or stored in brine to preserve them, it is the lacto-fermented egg that is the true pickled egg.
Servings 12
Calories 72kcal
Ingredients
- hard-boiled eggs peeled and cooled
- distilled or tap water
- kosher salt
- garlic cloves peeled (about 5 cloves per dozen eggs)
- fresh or dried dill weed
- half gallon mason jars
Instructions
- Place 2-3 cloves of garlic and a few sprigs of dill at the bottom of your mason jar(s)
- Pack eggs into a jar, adding more dill and garlic in layers
- In a pitcher or pyrex measuring bowl, mix 1 tsp kosher salt into 2 cups of water
- Pour salt brine into your jar. Repeat these last two steps until the brine covers the eggs. Make sure to leave about 1 inch of headspace at the top of the jar to allow for gases to be released. Put the seal on top of the jar and screw lid on securely, but not too tight.
- Set the jar(s) in a cool dark place for about 3 days. Check after 3 days for signs of bubbling. Ferment to taste.