How to Pickle Eggs Easily at Home

 

First Time Pickling Eggs

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I am not really sure if I am going to like pickled eggs.  However, I don’t have a license to sell eggs, and I get 3 eggs a day.

I also normally only eat 3 eggs a week.  This means I have a lot of eggs.

I have to do something, so here is my attempt at first time pickling eggs

A quick internet search told me three things.  First, there are lots of recipes for pickled eggs, from that I infer that somebody likes them.  Second, I learned that it is pretty easy to do.

Lastly, I found several official US government websites that tell me there are no safe ways to can pickled eggs for long term storage because in 1997 one guy got botulism poisoning.

Of course for botulism to occur you need:

  • Anaerobic conditions (no oxygen)
  • Temperatures above 39 Degrees F
  • PH greater than 4.6

In a home canned stored in the pantry type jar, you will have the first two, but since 5% vinegar has a PH of 2.4 you would think it would be safe.  Unfortunately, the acid will never reach the center of the egg so that IF botulism spores are present, they would love to grow in the center of a pickled egg.

It is for that reason that all OFFICIAL recipes state that the eggs should be refrigerated and not canned, and used within 6 months.

I personally am not going to attempt canning my first batch of pickled eggs, and while I am deathly afraid of the slow paralysis and eventual suffocation caused by botulism poisoning, my main reason for not canning them is that I still don’t know if I like them enough to store a bunch away…

As a side note I did read about a way to peel “ultra-fresh” eggs, which I want to try, as the fresher the eggs, the harder they are to peel due to the strength of the membrane holding the shell to the egg.  I guess official sources aren’t all bad.

So enough talk here is the recipe:

Mix the following in a pot, cover and bring to a boil:

  • 2 Cups Vinegar (5% acidity)
  • 2 Tablespoons Canning Salt
  • 1 Tablespoon Sugar
  • 1/2 Teaspoon Dill Seed
  • 1/4 Teaspoon Ground Mustard
  • 1 Clove Garlic Sliced into thin slices
  • 1 Jalapeno sliced into thin slices

Once a boil has been reached, let it boil for 3 – 4 minutes and remove from heat.

Packing:

  1. Strain the Jalapeno and Garlic from the brine and place in the bottom of your  quart jar.
  2. Peel 12 eggs and pack into quart jars on top of the Jalapeno and Garlic slices.
  3. Stir the brine well to make sure the salt is well suspended, then pour the Hot Brine over the eggs into the jar until about 1/2 inch from top.
  4. Place lid on jar tightly and shake. Refrigerate for 1 to 10 days before eating.
    1. It does help to shake the jar everyday to keep the solution from settling to the bottom.

Bonus:  How to peel “ultra fresh eggs”

Source: Georgia Egg Commission

  1. Make a pinhole in the large end of the egg
  2. Place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs.
  3. Place a lid on the pan and bring eggs to a boil.
  4. Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs.
  5. Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute.
  6. In the meantime, bring hot water to simmering.
  7. After one minute in ice water remove eggs back to the simmering water for ten seconds.
  8. The ten second interval is important because this allows the shell to expand without expanding the rest of the egg.
  9. Peel immediately by cracking the shells of the egg all over.
  10. Roll each egg gently between hands to loosen the shell.
  11. Peel, starting at the large end of the egg.
    1. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.

For more information you can visit the National Center for Home Food Preservation’s page on pickled eggs

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