Fermented Eggs

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From the Vitality Food Feature ‘Preserve Your Harvest the Old Fashioned Way‘.

If you find traditional ‘vinegar’ pickled eggs way too sour – you’ll love these mild, delicious eggs. You’ll need a 1 litre canning jar. (Makes 1 dozen.)

Ingredients

  • 1 dozen organic or free range eggs
  • peeled garlic
  • a sprig of dill
  • a few peppercorns or pickling spice to taste
  • 1-1/2 tsp sea salt
  • 2 cups water

1) Hard boil and shell a dozen organic or free range eggs.

2) Pack into a 1 litre canning jar along with peeled garlic, a sprig of dill, and a few peppercorns or pickling spice to taste.

3) Dissolve sea salt into water.

4) Pour over eggs, adding more water if needed to cover, leaving 1/2 inch head space. Put on lid.

5) Ferment at room temperature for 3 to 5 days or until eggs are tangy to taste. Store in fridge or cold place.

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