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Easy Fermented Bell Peppers & Tomato Leaf “Salsa”

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Fermented bell peppers

12-MONTH FERMENTATION CHALLENGE: Month #8 – LACTO–FERMENTED BELL PEPPERS RECIPE / HOW TO FERMENT BELL PEPPERS

Tomato leaves in salsa? Kimberlee, are you trying to poison me?” asked my husband accusingly. I had just revealed the secret ingredient in this delicious fermented bell pepper “salsa” and although I was experiencing slightly murderous feelings after he woke me the previous night with his loud, sonorous snoring, I assure you this recipe is not toxic.

But before I get into the details as to why this fermented salsa won’t kill you, you may be wondering why I’m making bell pepper salsa in the first place. The truth is I wanted to make tomato salsa but I had read in the book, Fiery Ferments, that fermented tomato salsa can resemble the flavor of something gone bad. Doesn’t that sound mouth-watering? No? Not to me either. Instead, the author suggested a “mock” tomato salsa recipe using peppers and tomato leaves. I was skeptical but I decided to give it a try and I’m so thankful I did. It exceeded my expectations! You can’t even tell the difference between these fermented bell peppers and traditional tomato salsa. My overly-suspicious husband couldn’t believe I hadn’t used a single tomato.

I have to add that this is one of the most delicious ways to get the probiotic benefits of fermented foods. Next to lemon ginger water kefir and spiced rhubarb with oranges and cinnamon, this is my favorite ferment to date.

Are tomato leaves poisonous?

I can 100% guarantee that you will not die from eating this salsa. We are all still alive over here at The Old Walsh Farm. But are tomato leaves toxic? Although all parts of the tomato plant contain varying amounts of the toxin, tomatine, it appears to be harmless, according to this New York Times article by Harold McGee, the American author who writes about the chemistry and history of food science and cooking. For example, for years, you may have enjoyed fried and pickled green tomatoes, which actually contain high levels of tomatine.

McGee adds that recent studies have shown tomatine may even improve our immune system and inhibit cancer. Who knows if this is all true? I wouldn’t eat pounds and pounds of tomato leaves but I wouldn’t be afraid to add a few snippets to my favorite pasta sauce or this fermented pepper recipe.

HOW TO FERMENT BELL PEPPERS

Peppers

Note: This recipe is adapted from the mock tomato salsa recipe in the book, Fiery Ferments by Kirsten K. & Christopher Shockey.

Easy Fermented Bell Peppers & Tomato Leaf “Salsa”

SUPPLIES:

  • 500 ml mason jar
  • plastic Ziploc bag
  • Stainless steel knife

INGREDIENTS:

3 sweet bell peppers, seeded and chopped

1 small hot pepper, seeded and chopped

1/2 onion, roughly chopped

1/4 cup cilantro, roughly chopped

5 sprigs (about 2 tbsp chopped) young tomato leaves

3 garlic cloves

Juice of 1 lime

1 tsp salt

1 tsp cumin

Chopped bell peppers

STEP 1

Wash and chop the peppers, onion, cilantro, tomato leaves, and garlic cloves.

Fermented bell peppers

STEP 2

Combine all the ingredients in a food processor and mix until it reaches the consistency of thick salsa.

STEP 3

Pack the mixture into your jar, pressing out any air pockets.

Fermented bell peppers

STEP 4

Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).

STEP 5

Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 5 to 7 days (I let mine sit for a full week).

STEP 6

Once the salsa is finished fermenting, remove the plastic bag, place a clean, small round of plastic or parchment directly on top of the paste. Screw on the lid and store in the fridge. It will keep refrigerated for up to a year.

FAQ – HOW TO FERMENT PEPPERS

Fermented bell peppers

WHAT IS LACTO-FERMENTATION?

Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.

ARE FERMENTED BELL PEPPERS GOOD FOR YOU?

You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a few spoonfuls of fermented pepper sauce. I think you will too!

HOW MUCH SALT IS IN LACTO-FERMENTED PEPPERS?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED PEPPER SALSA?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your peppers remain under the anaerobic safety of the brine, it is safe to eat. But any exposed portion will not be.

HOW DO I KNOW IF MY PEPPERS HAVE FERMENTED? 

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Now, you can start to taste test your salsa.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED PEPPERS?

If you are using mason jars, you will need to “burp” your fermented peppers. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

HOW LONG WILL MY FERMENTED BELL PEPPERS SIT ON THE COUNTER?

There isn’t a cut-and-dry date for when fermented peppers are done. It depends on the temperature of your home and how sour you like your salsa. It can take 5 to 7 days.

HOW LONG DO LACTO-FERMENTED PEPPERS LAST?

This fermented pepper salsa will keep refrigerated for up to 12 months.

HOW DO I STORE MY FERMENTED BELL PEPPERS?

Store your fermented pepper salsa in jars with the lids tightened in the fridge. It will keep for about 12 months.

fermented bell pepper salsa

EASY FERMENTED BELL PEPPER & TOMATO LEAF “SALSA”

How do you ferment bell peppers? You combine them with tomato leaves and make the most delicious homemade fermented bell pepper "salsa".
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Equipment

  • 500 ml mason jar
  • plastic ziploc bag
  • stainless steel knife

Ingredients
  

  • 3 sweet bell peppers seeded and chopped
  • 1 small hot pepper seeded and chopped
  • 1/2 onion roughly chopped
  • 1/4 cup cilantro roughly chopped
  • 5 sprigs about 2 tbsp chopped young tomato leaves
  • 3 garlic cloves
  • Juice of 1 lime
  • 1 tsp salt
  • 1 tsp cumin

Instructions
 

  • Wash and chop the peppers, onion, cilantro, tomato leaves, and garlic cloves.
  • Combine all the ingredients in a food processor and mix until it reaches the consistency of thick salsa.
  • Pack the mixture into your jar, pressing out any air pockets.
  • Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).
  • Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 5 to 7 days (I let mine sit for a full week).
  • Once the salsa is finished fermenting, remove the plastic bag, place a clean, small round of plastic or parchment directly on top of the paste. Screw on the lid and store in the fridge. It will keep refrigerated for up to a year.

Notes

This recipe is adapted from the mock tomato salsa recipe in the book, Fiery Ferments by Kirsten K. & Christopher Shockey.

Enjoyed these fermented bell peppers? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER 
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

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How to ferment zucchini – a step-by-step guide

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fermented zucchini

12-MONTH FERMENTATION CHALLENGE
Month #2 – FERMENTED ZUCCHINI
Month #1 – WATER KEFIR

Jump to Recipe

If you’re a gardener, you’ve likely experienced the stress of having an overabundance of zucchini and not knowing what the heck to do with it all. You may have found yourself up late at night making zucchini bread, cakes, noodles, chips, and art (Oh, wait. Maybe that last one is just me. Don’t judge. Zucchini art is a real thing, ok?).

And still…I have had several, sad-looking monster zucchinis lingering on my countertop for months. That’s how I found myself wondering if I could, in fact, ferment those pitiful zucchinis as part of this challenge.

It turns out you can! I never would have guessed that fermented zucchini could be just as delicious as fermented pickles. In fact, in my humble opinion, they are equally as good and just as crunchy and satisfying. Add some garlic and fresh herbs and you have yourself a tasty, gut-healthy treat.

WHAT THE HECK IS LACTO-FERMENTATION AND WHY SHOULD I EAT IT?

Lacto fermentation is the ancient art of pickling long before there was canning. Fermenting turns your food into natural probiotics. So instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement.

Fermented zucchini in particular contains more than 15 beneficial, gut-health promoting species of Lactobacillus bacteria. 

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system to detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented zucchinis. I think you will too!

fermented zucchini
I used a slice of zucchini as a fermentation weight to suspend the kraut under the brine.

A Miracle Food?

  • Helps prevent cancer? Check.
  • Helps protect against diabetes? Check.
  • Reduces your risk of developing cataracts? Check.

WebMD has nothing but amazing things to say about zucchini. It is packed with folate, potassium, and Vitamin A as well as many antioxidants such as lutein and zeaxanthin (I had to google this. Apparently, zeaxanthin protects the eyes from the harmful effects of oxidation and light-induced damage. Aren’t you so glad you follow my blog so you know about things like zeaxanthin? I thought so.).

Did you know zucchini is actually a fruit masquerading as a vegetable?

Fermentation makes every food more nutritious

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self.

Why? Fermentation by bacteria, yeast, and molds breaks down indigestible coatings and cell walls. It also reduces the level of “antinutrients” in foods such as phytic acid and tannins. All of this means your body can better absorb the nutrients found in your favourite foods. For a more scientific and thorough explanation, check out this article from the Journal of Scientific Research.

Fermented pickles and fermented zucchini kraut
I tried two ways of fermenting zucchini - kraut and pickles. The latter turned out great, but the zucchini kraut was a complete failure. Even my chickens were suspicious of the mushy mess.

Fermented Zucchini Kraut or Pickles?

I tried two methods of fermenting zucchini. First, I made the most terrible zucchini kraut. It was horrible. I gave it to the chickens and even they weren’t sure what to make of the mushy stuff. Maybe I didn’t prepare it correctly. One site suggested using only the smaller, daintier zucchinis for kraut as the larger specimens are much juicier. This was likely the problem.

The second method I experimented with was zucchini “pickles”, which I prepared similarly to my fermented pickles. It turns out you can prepare zucchini similarly to lacto-fermented cucumber pickles.

I much prefer to make zucchini pickles (or cubes in my case) as I am only left with large zucchinis at the end of the harvest season.

SUPPLIES

INGREDIENTS

  • 4 cups, or enough to fill your jars, chopped zucchini (I left the skin on, but I cut out the seeded middle)
  • 4 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • 2 tbsp unrefined sea salt
  • 6 to 8 sprigs of fresh parsley, dill, or basil (have fun experimenting!)
  • 2 cloves garlic, halved

INSTRUCTIONS

STEP 1

Wash and dry your pickling jars.

STEP 2

Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.

STEP 3

Wash your zucchini and put aside any bruised or questionable looking specimens.

STEP 4

chopped zucchini

Pack the herbs, garlic, and zucchini tightly into your jars and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.

Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

To keep the vegetables submerged, you could use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.

STEP 7

Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

STEP 8

Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the zucchini.

But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented zucchinis are done. It seems to depend on the temperature of your home and how sour you like them. It may take a week or two. Remember: Fermented zucchini should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy). 

Once the zucchini is done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Why do I need to use so much salt?

Kosher salt

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

I’ve heard salt is bad for me.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

Should I leave the zucchini peel on?

chopped zucchini

I didn’t peel my zucchini. I just chopped it into 1-inch cubes (approximately) and added the brine with some parsley and garlic. Simple! One week later, they were ready to eat. I was expecting another mushy disaster but was pleasantly surprised to find they were salty and scrumptious.

Should I use small or large zucchini?

I used giant zucchini to make pickles and I was surprised to find that my fermented zucchini was not soggy. However, if you are making kraut or want really crunchy fermented zucchini, choose the smaller, thinner zucchini.

What temperature should I keep my fermented foods at?

Cutting board and herbs

Most recommendations are to ferment between 55°F and 75°F, which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

Now, are you ready to try fermented zucchini? If not, you can always make zucchini art. I hear it’s a really cool thing to do.

fermented zucchini

Fermented Zucchini with Dill & Garlic

5 from 1 vote
Print Recipe Pin Recipe

Equipment

  • 2 1-quart pickling jars
  • Fermentation weights – something to hold your ferment (zucchini) below the brine (liquid). See the recipe notes for more information.

Ingredients
  

  • 4 cups, or enough to fill your jars, chopped zucchini (I left the skin on, but I cut out the seeded middle)
  • 4 cups room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • 2 tbsp unrefined sea salt
  • 6 to 8 sprigs fresh parsley, dill, or basil (have fun experimenting!)
  • 2 cloves garlic, halved

Instructions
 

  • Wash and dry your pickling jars.
  • Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
  • Wash your zucchini and put aside any bruised or questionable looking specimens.
  • Pack the herbs, garlic, and zucchini tightly into your jars and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.
  • Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
  • To keep the vegetables submerged, you could use a cabbage leaf or a piece of cheesecloth, for example, followed by a fermentation weight.
  • Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the zucchini.
  • But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented zucchinis are done. It seems to depend on the temperature of your home and how sour you like them. It may take a week or two. Remember: Fermented zucchini should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy). 
  • Once the zucchini is done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Notes

If you’re looking for some creative fermentation weight ideas, check out this post for some creative weight ideas. You can also buy fermentation weights.

PIN IT FOR LATER!

fermented zucchini

12-MONTH FERMENTATION CHALLENGE
Month #1 – WATER KEFIR
Month #2 – FERMENTED ZUCCHINI

Other ferments I’ve tried:
HOW TO MAKE DELICIOUSLY CRUNCHY LACTO-FERMENTED PICKLES
HOMEMADE YOGURT – SO EASY MY 3-YEAR-OLD CAN MAKE IT.

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

How to keep eggs fresh for months: Water glassing eggs

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Water glassing eggs preserves your eggs for months.

I care for 32 chickens 365 days of the year and last winter I BOUGHT eggs. Never again! I’m egg-static to tell you I’ve discovered an ancient preservation technique that claims to keep your eggs fresh for months (up to 2 years!) – water glassing eggs.

Skeptical? I was too. I thought water glassing eggs was either going to be a delicious high fiving success or I would die from food poisoning after I tasted my first egg in 6 months. But I’m happy to report I’m still alive although I did develop a small eye twitch…Just kidding!

Water glassing works and the eggs are absolutely delicious! You can scramble them, bake with them, boil them…anything you’d do with a fresh egg. So, let’s get to it. Here’s how to keep eggs fresh for months:

FAQ – Water Glassing Eggs

What is water glassing eggs?

Water glassing is a quick and easy method of preserving your fresh eggs for up to a year (or more!) using just water and pickling lime (calcium hydroxide).

The recipe itself is so laughingly simple, I can’t believe I hadn’t heard of it before. Basically, you mix pickling lime with water and place your eggs into the solution, which preserves the eggs. Months later you can enjoy fresh eggs as if you just plucked them from the coop.

When did people first start water glassing eggs?

Water glassing eggs dates back to at least 1913 and likely much longer, according to this 1917 circular from the Utah Agricultural College, which says: “The preserving of eggs in the home is not a new practice and has passed the experimental stage.” This was reassuring to read before I actually took a bite out of my first 6-month-old egg.

The circular describes two methods of preserving eggs – using sodium silicate or using pickling lime (calcium hydroxide). I have chosen to use limewater instead of a sodium silicate solution (the traditional water glassing method, which gets its name from the fact that as the water evaporates, the solution solidifies into a glassy solid). Why? Hydrated lime is a cheap, natural product that is readily available.

Water glassing eggs

Is water glassing eggs safe?

This was one of my biggest concerns. I was actually afraid to eat my 6-month old water glassed eggs. But I shouldn’t have been. Water glassing keeps bacteria from getting inside your eggs thanks to the limewater solution, which is extremely alkaline. Bacteria and microorganisms simply can’t grow in this environment.

Note: It is important to wash the limewater off your eggs before you eat them. A drip of limewater could cause your eggs to curdle.

Why I don’t supplement lighting

Before I explain how to perform this fascinating water glassing feat, let me explain why I don’t supplement lighting and instead have chosen to preserve my eggs.

Chickens need light to lay eggs. Mother Nature has designed the chicken perfectly so that chicks (with their limited feathering) only hatch in the spring and develop during the warm summer months. In fact, most breeds need 14 to 16 hours a day in order to lay eggs. In commercial settings, farmers simply use artificial lighting to keep their chickens laying year-round.

Although I have considered installing lights, I would likely have to install a heater as well so our chickens have both the energy to stay warm and lay eggs. Extra heat would also help ensure the eggs don’t freeze in case I’m not in the coop the moment they lay one (which almost never happens) in -30C degree weather.

Finally, as a small homesteader, I’ll admit I have gotten attached to these crazy chooks. I hope to keep them around for as long as I can. By not supplementing lighting, I can do that. Here’s how:

Hen and her chicks outside.

Chickens are born with all the eggs they will ever lay. If keeping chickens was your day job, the goal would be for the hen to lay all of her eggs as quickly as possible. In fact, in a commercial setting, farmers can achieve this in one year! Then the hens are culled. But by giving my chickens a break from laying eggs, I can draw out the number of years they will lay for and therefore keep them longer – without my husband complaining about the cost of keeping unproductive chickens.

In fact, I may be able to keep them out of the stew pot for up to 17 years if my chickens are anything like Victoria, the Black Rock hen who squeezed out two last eggs at the ripe old age of 17.

But now, this brings us back to the original question – What do you do in the winter when your hens aren’t laying? Enter water glassing eggs or liming eggs . Here’s how it works:

How to water glass eggs

Supplies for water glassing eggs

On your mark. Get set. Grab your lime. Ok, not the actual citrus fruit but what is often called “slaked, hydrated or pickling lime”. This is calcium hydroxide and we are going to use it to make a solution of limewater.

Materials

Calcium hydroxide (hydrated lime) – an inexpensive, white powder derived from limestone, which you can find at most hardware stores, at the grocery store (pickling lime), or on Amazon.ca or Amazon.com.

“Lime itself is a solid, white compound of calcium and oxygen,” according to HomeScienceSchool. “It’s made from burning limestone (a “stone” made mostly of calcite), shells, and bones.”

Scale and hydrated lime

A scale for measuring the hydrated lime

Container – I used a glass jar, but you could use a ceramic crock or a food-grade plastic bucket.

Water – If your water is high in minerals or you are on city water, it is best to use distilled or filtered water.

Gloves – The limewater will be very alkaline. I suggest using gloves to protect your skin.  

Water Glassing Eggs – How to keep eggs fresh for months

  • 1-ounce pickling lime
  • 1 litre distilled or filtered water (room temperature) 
  • one dozen fresh eggs, clean and unwashed 

Directions

A dozen eggs

Step 1

Head to the coop and gather fresh, clean eggs. There must be no poop or dirt on the shells! You can’t even wipe them clean. This could remove the egg’s bloom coating, which keeps bacteria from penetrating the egg.

Step 2

Carefully place the eggs pointy side down (eggs should always be stored this way to help prevent spoiling, according to this article from BBC Science Focus Magazine) into your container.

Hydrated lime solution

Step 3

Mix together the water and calcium hydroxide. It will look milky. But because this is a saturated solution, the lime will settle and continue to settle over time. Don’t worry. This is normal. Using warm or boiling water, will not prevent this from happening.

Pouring hydrated lime into glass container

Step 4

Pour the mixture over your eggs. Leave about two inches of liquid above the eggs.

Step 5

Cover to prevent the liquid from evaporating over time. You may want to check on them occasionally to ensure they remain covered. Don’t forget to date and label your container. Store in a cool, dark location until ready to use.

When you are ready to gobble up some fresh eggs, wash them well first before cracking them open. A drip of limewater could cause your eggs to curdle.

PRO TIPS – Water Glassing Eggs

  • You don’t have to gather all your eggs at once. You could select eggs on a daily basis over the course of a week or two continuing to add them one by one to the preserving liquid. This is what I have been doing.
  • Try not to move your container once you add your eggs. If an egg cracks, it’ll ruin your whole batch. (This may sound like a no-brainer, but if you are using a large container, just moving it a few inches can cause some cracking.)
  • Crack each egg in a separate bowl prior to using just in case one has gone bad. This is standard practice in our household especially when I find an egg that has been laid in a random location like inside our bag of shavings or under the doorstep. Sigh.
  • The eggs should no longer be porous after sitting in limewater. They should be well sealed. So, if you are planning to hard boil or steam an egg, you should pinprick the shell first to prevent the egg from popping or exploding in your water.
  • Wash your eggs well before cracking them open. A drip of limewater could cause your eggs to curdle.
A dozen eggs on a shelf

How long do fresh eggs versus preserved eggs last?

On your counter: about 21 days

In your fridge: about 50 days

Water glassing eggs: up to two years

Before you report me to Health Canada, the above numbers (sourced from the Chicken Whisperer Magazine) are for “unwashed eggs”. The eggs you buy at the store will NOT last this long. Commercial eggs have all been thoroughly washed, bleached, and possibly coated with mineral oil.  

In order for eggs to stay fresh, they have to retain their “bloom coating”. This coating is what keeps bacteria from penetrating the egg. When you wash your eggs, you remove this protective barrier. Here is a more scientific explanation.

Chicken sitting outside

What do water glassed eggs look and taste like?

It’s hard to believe, but eggs kept in limewater taste and look exactly like a fresh egg.

How do I use water glassed eggs?

When you are ready to use an egg, simply remove it from the limewater solution and rinse it clean. You can then use it just like you would a fresh egg – scramble, bake, boil!

You can also save yourself the hassle of having to pull an egg from your water glassing solution each time you need one by taking a few from the container and storing them in the fridge. However, be sure to use them within a few days and always store them in the fridge. 

Can I use water glassing to preserve quail or duck eggs?

You can use any type of eggs as long as they are not store-bought. Commercial eggs have all been thoroughly washed, bleached, and possibly coated with mineral oil.  You also don’t want to wash the eggs before preserving them. This could remove the egg’s bloom coating, which keeps bacteria from penetrating the egg.

What do I do with leftover hydrated lime?

We use it around the homestead to preserve wood. We whitewash both our barn and chicken coop.

When is the best time to preserve eggs?

Although there is no best time, I started in the fall before my chickens stopped laying for the winter. But you may want to start water glassing as soon as your chickens start laying more eggs than your family can eat. This could be in the early spring or summer.

Now, who is going to join me in this eggs-periment? Have you tried or do you plan to try water glassing eggs? Do you want to keep your eggs fresh for months? Let me know in the comments below.

Water Glassing Eggs Recipe

Do your chickens stop laying eggs every winter? Water glassing eggs is the solution. Enjoy fresh eggs all year – without artificial lights.
5 from 7 votes
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Prep Time 18 mins

Equipment

  • Calcium hydroxide (hydrated or pickling lime) – an inexpensive, white powder derived from limestone, which you can find at most hardware stores or at the grocery store (pickling lime).
  • A scale for measuring the hydrated or pickling lime
  • Container – I used a glass jar, but you could use a ceramic crock or a food-grade plastic bucket.
  • Water – If your water is high in minerals or you are on city water, it is best to use distilled or filtered water.
  • Gloves – The limewater will be very alkaline. I suggest using gloves to protect your skin.

Ingredients
  

  • 1 ounce pickling lime
  • 1 litre distilled or filtered water room temperature
  • 1 dozen fresh eggs clean and unwashed

Instructions
 

  • Head to the coop and gather fresh, clean eggs. There must be no poop or dirt on the shells! You can’t even wipe them clean. This could remove the egg’s bloom coating, which keeps bacteria from penetrating the egg.
  • Carefully place the eggs pointy side down (eggs should always be stored this way to help prevent spoiling) into your container.
  • Mix together the water and calcium hydroxide. It will look milky. But because this is a saturated solution, the lime will settle and continue to settle over time. Don’t worry. This is normal. Using warm or boiling water, will not prevent this from happening.
  • Pour the mixture over your eggs. Leave about two inches of liquid above the eggs. Cover to prevent the liquid from evaporating over time. You may want to check on them occasionally to ensure they remain covered.
  • Don’t forget to date and label your container. Store in a cool, dark location until ready to use.
  • When you are ready to gobble up some fresh eggs, wash them well first before cracking them open. A drip of limewater could cause your eggs to curdle.

Notes

  • You don’t have to gather all your eggs at once. You could select eggs on a daily basis over the course of a week or two continuing to add them one by one to the preserving liquid. This is what I do.
  • Try not to move your container once you add your eggs. If an egg cracks, it’ll ruin your whole batch. (This may sound like a no-brainer, but if you are using a large container, just moving it a few inches can cause some cracking.)
  • Crack each egg in a separate bowl prior to using just in case one has gone bad. This is standard practice in our household especially when I find an egg that has been laid in a random location like inside our bag of shavings or under the doorstep. Sigh.
  • Your eggs should no longer be porous after sitting in limewater. They should be well sealed. So, if you are planning to hard boil or steam an egg, you should pinprick the shell first to prevent the egg from popping or exploding in your water.

If you liked this post, check out:

Got a few minutes? Try your hand at fermenting pickles?
What I wished I would have known about raising chicks
Converting an existing structure into a chicken coop

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