Does anyone know if one can can their own pickled eggs? I see them in the store so it must e possible and if it is I’d like to know how.
There’s a recipe in the Jackie Clay blog archive, here: http://www.backwoodshome.com/blogs/JackieClay/2010/02/23/and-they-say-animals-cant-think/
“18 whole, hard-boiled, peeled eggs
1 1/2 quarts white vinegar
2 tsp. salt
1 Tbsp. whole allspice
1 Tbsp mixed pickling spices
Mix vinegar and spices in a large pot and bring to a boil. Pack whole, peeled, hard-boiled eggs into hot, sterilized wide mouthed jar, leaving 1/2 inch of headspace. Ladle boiling pickling solution over eggs, leaving 1/2 inch of headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously simmered lid on jar, and screw down ring firmly tight. Process for 25 minutes in a boiling water bath canner. NEVER leave unsealed pickled eggs out at room temperature. You risk danger from botulism and other bacterial diseases.”
The best way to find out is to can some. Pickle them, put them in a jar with their vinegar (or fresh, if you want) and can then like you would do for anything else. Since they are eggs, I'd do them like a low-acid food. Pressure, not water bath. I dunno, try them both ways and see which one makes a pickled egg you can eat. They won't be BAD, but they might be too hard for eating. go for it.
Yes, you can can your own pickled eggs ... I do it every year. My husband likes them really spicy, and you can add slices of hot peppers or some onions. Beet juice will give you a reddish tint in the pickling liquids. They do not have to be pressure canned, that will overcook them. Hot water canning is perfectly fine.
***Does anyone know if one can can their own pickled eggs?***
Put the boiled eggs (peeled) in a quart jar. Pour the boiling vinegar-spice mix over them, put on a sterile lid and make it and make it hand tight, not real tight! then put in boiling water bath for about 10-20 minutes. Cool and watch the lids pop down.
I just made 4 quarts of pickled eggs but just poured the vinegar mix on them, and put them in the refrig. they won’t last long enough to make a long term storage as I will be eating them in just a few days.