Pickled Eggs

I hope you all had a wonderful Easter!  Our weekend was full of coloring eggs then taking turns hiding and hunting them over and over.  My oldest daughter got the biggest kick out of playing “hide-and-seek” with the eggs, and eventually I realized the eggs needed to go back into the refrigerator so we switched to plastic eggs.

We had about a dozen and a half eggs left over.  The remaining half-dozen were either devoted to deviled eggs or are still being steam-cleaned out of the carpet due to some tiny, unmonitored fingers.  (Lesson learned.  Babies should not be alone with eggs.)  I already knew I wanted to try making pickled eggs with my leftovers and scoured the Internet for good recipes.  I narrowed it down to three that I wanted to try.  I’ve only ever tried the kind pickled with beet juice – and love them – but I’m curious to try a few other kinds.  I actually ended up buying another dozen eggs so I could have enough to do experiments with!

One of the tidbits of information I learned whilst looking online for recipes, is that canning eggs is not recommended.  There’s mostly arguments against canning them (for fear of botulism), and one fairly determined man out there in favor of canning them who has posted in Canning’s defense on several site forums.  I included links below if you are interested in deciding for yourself what to do, but I am choosing to skirt around the issue myself and simply refrigerate them.  If they are as tasty as the recipe-creator’s claim to be, then I won’t have to worry about them lasting very long!

Argument in favor of canning eggs – Summary: “we’ve been doing it for years, botulism is a risk for anything you can, why are eggs different?  There is only one case ever of someone dying from botulism of canned eggs, and he had it coming.”  (The first link is a different source than the second link)

Argument against canning eggs – Summary: “Eggs are too dense to can safely, you will die.”

I am being a little snarky regarding the issue, but truthfully, all the resources above have fairly valid points.  I, however, don’t consume enough pickled eggs to enter wholeheartedly into this fierce debate.  (Who knew so many people are that passionate about pickled eggs?)  Therefore, the top link will direct those of you interested in canning pickled eggs to a blog that will give you detailed directions in doing so.

These recipes are for refrigeration only.

If you don’t already have hard-boiled eggs, the first step you need to do is get some!

This picture is silly.  Of course you can probably visualize eggs in a pan on a stove.  But then you wouldn’t assume that since I clearly use brown eggs, that I *must* be an expert on all things natural and organic.  (Sigh, ok.  They aren’t organic.  But they also weren’t $4.99/dozen like the organic ones were!  I am so going to start raising chickens.)

Anyway, on to the interesting stuff:

My mother’s tried-and-true method for boiling fresh eggs is to put them in a pot, fill it with water, put the burner on high.  When the water begins to boil, set a timer for 9 minutes.  When the timer goes off, drain the hot water from the pan and rinse the eggs for a few minutes under cold water, then put them back in the fridge.

Once you have some hard-boiled eggs, you can make pickled eggs!  These three recipes are the ones I tried, and spent less than 30 minutes making all three kinds.  Also, as you will note from my pictures, you can get a plastic, reusable lid for your canning jars!  These are really cool, and can be used in the freezer as well.  (They obviously can NOT be used for canning though…don’t try it!)  You can also write on the top with a dry-erase marker.   I recommend using wide-mouth jars for pickling eggs for ease of reaching in to snag one, or any glass jar with a lid that seals tight.

Hot Pickled Eggs- recipe from the Kuntz Family Website



Ingredients:

1 dozen hard-boiled eggs
2 cups vinegar (5% acidity)
2 Tablespoons canning salt (non-iodized)
1 Tablespoon sugar
1/2 teaspoon dill seed
1/4 teaspoon ground mustard
1 clove garlic – sliced thin
1 jalapeno – sliced thin

Directions:

Combine all ingredients except eggs and bring to a boil.  Boil 3-4 minutes and remove from heat.  Strain the pepper and garlic from the brine and place in the bottom of quart jar.

Pack peeled eggs on top of the pepper and garlic slices, stir the brine well and pour hot brine over the eggs until they are completely covered.  Place lid tightly on jar and shake.  Refrigerate 1-10 days before eating, occasionally shaking the jar to keep the brine from settling.

I cut that entire recipe in half and just used 6 eggs so I could store them in a pint jar.

Beet Pickled Eggs

Ingredients:

1 cup red beet juice (I actually needed two small jars of canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)                         1 dozen hard-boiled eggs

Directions:

Bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.  Pack one dozen peeled, hard-cooked eggs into a quart-sized jar.  (I ended up with only 11 eggs because my pint-sized helped peeled an egg and immediately consumed it.  It turned out serendipitous though, because I don’t think the 12th egg would have fit in there anyway…) Pour the hot brine over the eggs in the jar, cover, and refrigerate immediately.

Note:  In classic Chelsea style, I learned belatedly that these are better packed loosely.  See the white part?  It would be prettier and better tasting if the entire eggs made contact with the brine.

Pickle Juice Eggs

(Or “Pickle Eggs”.  Or “Pickled Pickle Eggs”.  I thought of about 4 more…  I’ll stop before I make you close this tab!)

Ingredients:

Pickle juice                                                                                                                           3-4 garlic cloves                                                                                                                      1 dozen eggs (I only used a half dozen)

Directions:

I saw this one in a comment section on a forum, too.  I thought, “Hey…I LOVE pickles, I ALWAYS have leftover pickle juice!”  Another commenter said she uses her leftover pickle juice for pickling fresh veggies, too.  Someone else said they like to throw some garlic cloves in there, and since I am never one to turn down garlic, I did that also.  Someone else advised bringing your pickle juice to a boil to kill off any bacteria left from dirty hands that may have reached in to get pickles.  Guilty of this every single time I obtain a pickle (or 2, or 5), I agree.  SO, once you eat your last pickle, bring the juice to a boil for 3-4 minutes then pour over peeled eggs in a jar. (You can even reuse the pickle jar if you want!)  If you like blasting people with garlic breath as much as I do, add a few freshly peeled cloves to your jar, too!

Aren’t they pretty?

Another Note:  In an effort to pass on knowledge about healthy eating, I should warn you that I discovered while pickling that I’ve never read the label on my Vlasic pickle jar before.  Boo, hiss!  I’m sorry I did!  This isn’t the healthiest pickling option out there, unless you are using pickles with a healthier brine than Vlasic’s.  This one contains preservatives and food coloring.  I don’t know for sure, but perhaps pickles from the refrigerated section are a healthier choice.  (Do you see the size of my pickle jar?  This is going to have to be a weaning thing for me, giving up my Vlasic’s…)

Hotter Pickled Eggs 

Here’s a bonus recipe for you!  I didn’t make this one, but I saw it on a forum and thought it looked pretty good!  I didn’t have any sherry in the house and didn’t want to run to the liquor store.  Next time I come across a recipe that uses sherry, I’ll remember to make these eggs!

Ingredients:

3 cups apple cider vinegar
2 cups water
2 tsp sugar
2 tsp salt
1 tsp seasoned salt
4 Tbsp tobasco sauce
1 small can hot peppers
1 medium yellow onion, sliced thin
1 can sliced beets
1/4 cup dry sherry
2 or 3 bay leaves
2 dozen hard boiled eggs, shelled

Directions:

Combine all ingredients in a large glass jar and let sit for 3-4 days refrigerated before serving.  (These directions did not say to boil the ingredients first, but I’m guessing she omitted it by accident.)

Verdict

I actually don’t have a verdict yet.  All these recipes say to let the eggs “marinate” for several days before eating them.  I just made these yesterday, so I haven’t tried any yet.  (Well, ok, I confess I did pull one of the beet eggs out to “test” it.  It was pretty good, but I am going to wait another day or two before trying another one.)  I will let you know which recipe I like best in a few days!

Happy pickling!

****UPDATE********  We have a verdict!  Click HERE!

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Categories: Eggs, Leftovers

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4 thoughts on “Pickled Eggs

  1. Here’s a tip for anyone wanting to make any kind of hard-boiled eggs: Don’t boil them while they’re fresh!!! Let them sit in the refrigerator a week – or even ten days, or leave them in the pantry or on the counter for a day or two. (Leaving them out is better if they’re farm fresh eggs and haven’t had their protective coating washed off as with the eggs you get at the store.) If you use fresh eggs, they’ll be really hard to peel. The older they are, the more airspace around the egg. That’s when the shells just slip off so nicely! (Don’t get whigged out.. eggs can keep just fine for months!)

    • Yes! Thank you, Erin! There’s a way to boil fresh eggs to ensure they will peel easily, but it involves putting a “pinhole” in the large end of the egg. Lots of sites say to do that, but none of them tell you HOW to put a pinhole in an egg! I’ve been too chicken to try it (no pun intended). Boiling older eggs is definitely the best way to do it though, especially if you do intend to can them, because you cannot have any nicks in the egg. This still wouldn’t work for me though, because I nicked giant chunks out of my eggs just while rinsing them and packing them in the jars! 🙂

  2. Pingback: Follow-up Verdict for Pickled Eggs! | The Canny Preserver

  3. Pingback: Canning Dried Beans | The Canny Preserver

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