Fermented Eggs

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.)


  • 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.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

Write a Comment

view all comments