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.
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Fermentation 3 daysdays
Total Time 10 minutesminutes
Servings 12
Calories 72kcal
Ingredients
hard-boiled eggspeeled and cooled
distilled or tap water
kosher salt
garlic clovespeeled (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.