This was the first time I had ever tasted a pickled egg. I used small-medium sized eggs and could fit 9-11 eggs per 1qt canning jar. At two eggs per person and two people in the house, that 2-3 days of breakfasts per jar. Plus some pickles to eat too.
They tasted great. Were easy to make. Convenient to eat. Why isn't everyone making pickled eggs? Why do they seem so foreign?
What I used in mine:
Pepper corns
Red Pepper flakes
Variety of sliced peppers (hot and sweet)
Mustard seed (provides slight hint of deviled eggs)
Thinly sliced red onion
Sugar
Salt
Garlic powder
The red from the onions bleached out and colored the eggs. We started eating them on day three. I can see a week, minimum, would be better.
Cooked eggs on high boil for two minutes. Sat covered for ten, off the burner. Covered 100% with white vinegar. I refrigerated my eggs but people say it's not required with 100% vinegar. With 50%/50% water bath canning is commonly suggested. Even then I've seen people claim it's not required and that it's pantry shelf stable.
My next batch will double the mustard seed, red peper flake, garlic (minced), and hot peppers. I'm considering apple cider vinegar or a 50/50 mix of white and ACV.
Comments, feedback, recipes welcome.
This was the first time I had ever tasted a pickled egg. I used small-medium sized eggs and could fit 9-11 eggs per 1qt canning jar. At two eggs per person and two people in the house, that 2-3 days of breakfasts per jar. Plus some pickles to eat too.
They tasted great. Were easy to make. Convenient to eat. Why isn't everyone making pickled eggs? Why do they seem so foreign?
What I used in mine:
Pepper corns
Red Pepper flakes
Variety of sliced peppers (hot and sweet)
Mustard seed (provides slight hint of deviled eggs)
Thinly sliced red onion
Sugar
Salt
Garlic powder
The red from the onions bleached out and colored the eggs. We started eating them on day three. I can see a week, minimum, would be better.
Cooked eggs on high boil for two minutes. Sat covered for ten, off the burner. Covered 100% with white vinegar. I refrigerated my eggs but people say it's not required with 100% vinegar. With 50%/50% water bath canning is commonly suggested. Even then I've seen people claim it's not required and that it's pantry shelf stable.
My next batch will double the mustard seed, red peper flake, garlic (minced), and hot peppers. I'm considering apple cider vinegar or a 50/50 mix of white and ACV.
Comments, feedback, recipes welcome.
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