O/T Ya I know, Pickled eggs

Any body have the recipe as to how to do them?? Hey at least its farm related since I have chickens on the farm and I have been getting about 10 eggs a day so I figured since I have been canning for the last few days why not do some eggs. I've put up 17 pints of sweet relish, 6 pints of salsa, 4 pints of hot pepper relish, I jar of hot pint of hot peppers and 1 pint of hot pepper okra and thats just the starters for the year so far.
Thanks
Hobby farm

Her is how I do it. Take red beets and cook them until the juice turns really red. ( or open several cans of beets and drain the juice). Add to the juice a bunch of vinegar( I like apple cider vinegar) to taste and a small amount of salt. When that sort of tastes pretty good suspend shelled boiled eggs in the juice. Let sit in the fridge for at least three days. The longer thay sit the better they get. Heres another great egg product. Take the skinsof regular onions and boil them with fresh eggs. The more onion the browner the eggs get and the onion flavro goes thru the egg. Peel the eggs in a day or so and enjoy the great flavor of onionized eggs,. Nuff said Henry

Henry's recipe seems simple but you probably could do a search on pickling eggs and get other recipes.

Ya what I'm looking for a a true pickled egg recipe, not one where you stick the eggs in a jar and the the fridge I want the type you put them in a jar pour this or that over them hot then put in a hot bath for 30 minutes or so then just store them on a self till you want to eat them

Pickled Eggs
6 Hard-cooked eggs, peeled
125 mL (1/2 cup) Vinegar
250 mL (1 cup) Water
5 mL (1 tsp) Sugar
3 mL (3/4 tsp) Salt
2 mL (1/2 tsp) Peppercorns
5 Whole cloves
½ Bay leaf
1 Dried chili pepper
Place hard-cooked eggs in a jar. In a small saucepan, combine other
ingredients.
Cover and bring to a boil. Simmer for 10 minutes over low heat.
Strain liquid and cool to room temperature.
Cover eggs with vinegar solution. Cover with lid and let stand in the
refrigerator for at least 2 days before using.
Makes 6 pickled eggs.
Preparation time: 10 minutes. Cooking time: 10 minutes.
Nutrients per serving
(2 eggs):
Calories: 154 Protein: 12.4 g Carbohydrate: 2.6 g Fat: 10.0 g
Tips
l Pickled eggs will keep several months without refrigeration if the
container is unopened. Once opened, refrigerate and use within one
month.
Variation:
l Super-easy Pickled Eggs: Drop peeled hard-cooked eggs into pickle
juice. Refrigerate several days before using.
For more recipes, visit our website, www.eggs.ab.ca.

Try a google search. I did that one time a couple of years ago and got several recipies and methods of pickling eggs. Can't remember where I put them though. Boy old age is great, every day you wonder where you put everything yesterday! Good luck with your eggs.

Here's somebody that kept records of what he tried.


Notes:
I found out from a friend who does pickling that using pure vinegar instead of diluting it 50/50 with water will make the eggs rubbery much faster and it does nothing to help the pickling process or flavor.
All batches were made with ~18 hardboiled and pealed eggs and placed in 64 oz. wide mouth jars (I bought half gallon jars of pickle spears from Walmart) with enough vinegar or mixture to cover the eggs well.
For the first 5 batches I didn't do anything to the pickling mixture other than to mix it while the eggs were cooking (no boiling or simmering).
I usually wait a month before sampling (or serving) the eggs. I've seen some recipes that state as little as "chill overnight before serving". I don't think the eggs are really pickled until a couple weeks pass, but they are edible at any time, of course.
I refrigerate my all batches and have had some remain edible for >11 months, but the eggs tend to get pretty rubbery after several months.
Here is a nice two page .pdf from University of Wisconsin Extension: eb1104.pdf It contains a lot of good basics.

Batch #17 ()
Cauliflower

Notes:
Curry Powder


Batch #16 ()
12.7 oz. red wine vinegar
Broccoli

Notes:
Pickling Spice


Batch #15 (April 2006)
12.7 oz. red wine vinegar
12.7 oz. red wine garlic vinegar
5 tbsp sugar
2 tbsp garlic salt
2 tbsp minced onions
5 oz. jalapeno slices
Water to top container
Notes:
Home grown eggs fresh from the farm!!
One 28-ct batch.


Batch #14 (May 2005)

4.25 oz. balsamic vinegar
Topped with apple cider vinegar
8 tbsp sugar
2 tbsp salt
1/2 fresh onion (slices)
Notes:
One 18-ct batch.
Nice color from the balsamic vinegar.
This is my favorite recipe so far.
We finished these off on March 3rd, 2007

Batch #13 (May 2005)

12.7 oz. malt vinegar
Topped with white vinegar
8 tbsp sugar
2 tbsp salt
1/2 fresh onion (slices)
Notes:
One 18-ct batch.
Within 2 days these eggs were excellent

Batch #12 (May 2005)

Leftover juice from two jars of Penrose Hot Sausages.
Notes:
Two 18-ct batches. Took the leftover juice from the sausages and ran it thru a couple coffee filters to remove the bits of fat floating in it and then simply poured it over the eggs. (Idea was suggested by a reader of this webpage!)
Tasty, and cost nothing except for the eggs.

Batch #11 (March 2005)
4 tbsp salt
6 tbsp sugar
1/4 gal Apple Cider Vinegar
1/4 gal White Vinegar
Canned Jalapeños (a few spoonfuls)
3 tbsp minced onions
Notes:
Two 18-ct batches with same recipe. Mixed equal parts white and apple cider vinegar with spices but did not boil.
Added the jalapeños and onions in layers with the eggs and then poured pickling mix over all.

Batch #10 (August 2004)
4 tbsp salt
6 tbsp sugar
1/2 gal Apple Cider Vinegar
16 oz water
Canned Jalapeños (a few spoonfuls)
Fresh onion (rings and pieces) (2)
Notes:
Made two 18-ct batches with same recipe. Mixed vinegar & water with spices but did not boil.
Added the jalapeños and onions in layers with the eggs and then poured pickling mix over all.

Batch #9 (July 2004)
4 tbsp salt
6 tbsp sugar
1 tbsp minced garlic (jarred in oil)
1 tbsp minced onion (dried)
16 oz White Vinegar (generic)
16 oz water
Canned Jalapeños (a few spoonfuls)
Fresh cucumber slices (1)
Fresh onion (rings and pieces) (2)
Notes:
Made two 18-ct batches with same recipe. Boiled the vinegar & water with spices for about 20 minutes.
Added the jalapeños, cucumbers and onions in layers with the eggs and then poured pickling mix over all.

Batch #8 (July 2004)
4 tbsp salt
6 tbsp sugar
1 tbsp minced garlic (jarred in oil)
1 tbsp minced onion (dried)
5 oz. Jalapeño juice
16 oz White Vinegar (generic)
10 oz water
Canned Jalapeños (a few spoonfuls)
Fresh onion (rings and pieces) (2)
Notes:
Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeño juice and spices for about 20 minutes.
Added the jalapeños and onions in layers with the eggs and then poured pickling mix over all.

Batch #7 (September 2003)
4 tbsp salt
6 tbsp sugar
1 tbsp minced garlic (jarred)
1 tbsp minced onion (dried)
5 oz. Jalapeño juice
White Vinegar (generic)
Canned Jalapeños (a few spoonfuls)
Fresh onion rings and pieces (2)
Added about 10 Penrose sausages to each jar
Notes:
Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeño juice and spices for about 20 minutes.
Added the jalapeños and onions in layers with the eggs and then poured pickling mix over all.
Added the sausages a bit later.
The added sausages lost their color and a lot of flavor, apparently the vinegar mixture leached the coloring out of them. I would not do this again unless at serving time for the effect.

Batch #6 (August 2003)
4 tbsp salt
3 tbsp sugar
5 oz. Jalapeño juice
Apple Cider Vinegar (Heinz)
Canned Jalapeños (a few spoonfuls)
Fresh onion rings and pieces (2)
Added one 15 oz can of sliced beets
Notes:
Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeño juice and spices for about 20 minutes.
Added the jalapeños and onions in layers with the eggs and then poured pickling mix over all.
8/20/03 - Tried 3 eggs. Very tasty. I think the recipe needs more sugar to counteract the vinegar still. Haven't found that the apple cider vinegar makes all that much difference.
Got an incredible rosy color from beets and the additional sugar it needed

Batch #5 (July 2003)
1/4 tsp. Garlic Salt
1 tsp. Canadian Steak Seasoning
1/2 tsp. (Dry) Minced Onions
5 oz. Louisiana Hot Sauce
White Vinegar (Heinz)
+1 tbsp salt
Notes
Used the steak seasoning on this one.
Despite the increase in hot sauce the eggs still are not tasty enough. Or hot. Am trying jalapeños on the next batch.

Batch #4 (July 2003)
1/4 tsp. Garlic Salt
1/2 tsp. Black Pepper
1/2 tsp. (Dry) Minced Onions
5 oz. Louisiana Hot Sauce
Apple Cider Vinegar (Heinz)
+1 tbsp salt
Notes
Dramatically increased use of hot sauce.
7/17/03 - After only 9 days I tried one. Better hot sauce flavor but still not much heat.

Batch #3 (May 2003)
Garlic Salt
Canadian Steak Seasoning
Minced (Dry) Onions
Louisiana Hot Sauce
Apple Cider Vinegar (Heinz)
+1 tbsp salt
Notes
Used Canadian Steak Seasoning instead of pepper.
7/16/03 - The steak seasoning gave the eggs a somewhat better flavor, not as much as I hoped. Needs more salt. Added 1 tablespoon.

Batch #2 (May 2003)
Garlic Salt
White Pepper
Minced (Dry) Onions
Tabasco Hot Sauce
White Vinegar (Heinz)
+1 tbsp salt
Notes
Used white pepper and Tabasco to increase heat and flavor.
7/16/03 - Not sure if I can tell the two vinegars apart - apple cider may be a waste of money although the color of the eggs look better. These eggs are a bit hotter than B1 but not much.
Added 1 tbsp of salt. Improved flavor.

Batch #1 (May 2003)
Garlic Salt
Black Pepper
Minced (Dry) Onions
Louisiana Hot Sauce
Apple Cider Vinegar (Heinz)
Notes
One month after start not too spicy.
7/8/03 - Well pickled but not very spicy or hot. Not extraordinary at all.



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Stan's Homepage Pickled Eggs Index


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November 15, 2006
Stans

Around here we call 'em Rooster Eggs. When taken with beer they create volumes of methane.

Around here we call 'em Rooster Eggs. When taken with beer they create volumes of methane.