Salt-Brine Fermented Eggs

Simple salt-brine fermented eggs.

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4.5 from 2 reviews

Salt-brined pickled eggs are the perfect hard-boiled eggs, nicely salted and firm!  These fermented eggs are SO tasty and perfect for picnics, snacks, salads, or deviled eggs. Try making different flavors and colors. See the section above for more details.


Units Scale
  • 2 cups of water, chlorine-free
  • 1/4 cup of starter (see notes)
  • 1 Tbsp salt
  • 12 hard-boiled eggs, peeled


  1. Mix the water, starter, and salt in a quart jar. Stir a few times until the salt is mostly dissolved. Alternatively, use the leftover brine from a vegetable ferment for the brine and culture.
  2. Fill the jar with the peeled hard-boiled eggs. Add any other flavorings that you want to include (see the section above for some ideas). 
  3. Use a weight to keep the eggs below the brine. If necessary, add more water to ensure that the eggs are completely covered. The eggs need to be completely submerged in the brine.
  4. Cap the jar with a lid that will allow gas to escape during the ferment. A loosely tightened lid, pickle pipe, or fido jar all work well.
  5. Place the jar in a cool, dark location. A closet or kitchen cupboard is fine. Leave the eggs to ferment for 1 to 3 days.
  6. Store the pickled eggs in the fridge, and enjoy within 2 weeks.


  • To make sure the ferment is mold-free, start by sanitizing the jar. Fill it with boiling water and let it sit for 5 minutes before pouring the water out.
  • I’ve made fermented eggs with all sorts of different starters. They each bring their own unique flavor to the ferment. Here are a few suggestions: brine from a vegetable ferment, a homemade vegetable starter, cultured cider vinegar, kombucha, or whey.
  • If you really want the starter to flavor the eggs, don’t add any water at all. Simply ferment the eggs in 2 cups of starter liquid. If the starter is already salty then there’s no need to add extra salt (it should be salty enough already).