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Posted: 8/4/2011 9:50:35 PM EDT
I did this thread a year ago or so for the SF forum but given how easy this one is, I figured the cooking forum could benefit.
Pickling eggs are a great way to preserve eggs. They will last up to 6mo on the shelf if properly prepared and up to a year in the fridge. Let's get started shall we? 
Basic Ingredients: Eggs Vinegar (cheap stuff is a-okay) Jars Salt Spices/Seasonings/Pepper/Whatever else you'd like Pot to boil them in 
^Fill a pot 1/2 full with water. 
^Put your eggs in the pot and set your heat to high. 
Bring the water to a boil... 
^While you wait, have a cigar. 
Just as soon as the water starts boiling, turn off your heat. Add a lid to the pot, then set a timer for twenty minutes. 
^Once your timer goes off, tump the hot water off of your eggs and replace with cold water. Tump, replace, tump, replace until the water stays cool. This will help you in the peeling process. 
^In this batch, I made two large batches of large eggs and mediums. Large on the right, medium on the left. 
^Peel your eggs. This is the sucky part, but stick with it. Keep the shells, if you have a garden they're great compost material, especially for tomatoes. 
^Put your eggs in their jars. 
^Get your ingredients set up. 
^In a pot, mix 1:1 water and vinegar, enough that it'll fill up your jars. 
^Add 1/2 teaspoon of pickling salt to each jar. This gives your eggs a bit longer life span and brings out the flavor. 
^Add your ingredients directly to your jars while your 1:1 vinegar/water solution heats up to a boil. 
^Once the vinegar/water solution has come to a boil, ladel it into your filled/packed jars leaving 1/2" of headspace. 
^Wipe the rims of your jar clean, add a lid tightly then mark the contents/ingredients. 
^Voila, the finished product. Thanks for reading 
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Posted: 8/4/2011 11:09:53 PM EDT
[#1]
how long should they sit to have all the flavors soak in? and how long do they last.
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Posted: 8/4/2011 11:41:49 PM EDT
[#2]
Quoted:
how long should they sit to have all the flavors soak in? and how long do they last. Two weeks for flavor to soak in. If you keep them in the fridge in properly sealed jars, they will last a year. |
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Posted: 8/6/2011 8:45:55 PM EDT
[#3]
hell yes I'm going to try this
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Posted: 8/7/2011 1:32:48 PM EDT
[#4]
I will be doing this. May god have mercy on my children and wife. Probably should skip cabbage the same day I eat these. OP which flavor is your favorite?
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Posted: 8/8/2011 3:34:05 AM EDT
[#5]
Quoted:
I will be doing this. May god have mercy on my children and wife. Probably should skip cabbage the same day I eat these. OP which flavor is your favorite? 
This one. I just made these 2 days ago. Eggs Minced Garlic (1 tbs or more per jar) Siracha chili garlic paste Red onions Peppercorns Pickling salt Two kinds of chilles (one mild, one feiry hot) Done. |
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Posted: 8/8/2011 4:24:53 AM EDT
[#6]
Here are some that are made with crawfish boil, jalapeno, onions, garlic, peppercorns and pickling salt. |
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Posted: 8/9/2011 9:34:50 AM EDT
[#7]
Slavac,
Thanks for posting this thread. I could not find the earlier thread that you started so I was happy to see this one. Question: What size jars did you use when making these? Suggestion: Could you make a list of the various combinations that you use? I can make out many of them but a more detailed list would be a great help. Thanks, WDEagle |
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Posted: 8/9/2011 9:35:30 AM EDT
[#8]
Quoted:
This one. I just made these 2 days ago. Eggs Minced Garlic (1 tbs or more per jar) Siracha chili garlic paste Red onions Peppercorns Pickling salt Two kinds of chilles (one mild, one feiry hot) crawfish boil, jalapeno, onions, garlic, peppercorns and pickling salt. Examples like these are a HUGE help. |
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Posted: 8/9/2011 9:41:18 AM EDT
[#9]
Quoted:
Slavac, Thanks for posting this thread. I could not find the earlier thread that you started so I was happy to see this one. Question: What size jars did you use when making these? Suggestion: Could you make a list of the various combinations that you use? I can make out many of them but a more detailed list would be a great help. Thanks, WDEagle I prefer to use Quart jars as for the size you can get about a dozen eggs per jar (medium or large size eggs). I just use the Ball jars from Walmart which go for around $10/doz. As far as ingredients: Eggs White vinegar (cheap stuff is okay) Pickling salt The below are what I have used, and this is all based on personal preference: Jalapenos Siracha Peppercorns Red Pepper Garlic Louisiana Crab Boil Dehydrated Onion Red Onion Various chile peppers (habanero, serrano, so forth) Can of beets in juice Tobasco Tony's The only part of the recipe you have to follow is the 50/50 boiling water/vinegar solution. What you pack in the jars with your eggs is entirely personal preference. I can tell you that my above examples are quite delicious however when you make a large batch, just experiment. Make 1 jar this way, 1 jar that way, 1 jar with extra this and 1 jar with none of this. You'll figure out what you like in a hurry :) |
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Posted: 8/9/2011 9:44:31 AM EDT
[#10]
Quoted:
I will be doing this. May god have mercy on my children and wife. Probably should skip cabbage the same day I eat these. OP which flavor is your favorite? The crab boil ones are excellent. The recipe couldn't be easier either. 1. Eggs in jar 2. Pour 1 TBS of crab boil in each jar. Add whatever else you want (peppercorns, jalapenos, habanero, onions, garlic...go nuts) 3. Pour over 50/50 solution of vinegar and water. Wipe, lid, seal. When the boiling water hits the crab boil, it dissolves and permeates the eggs. If you like crabs or crawfish, you'll like these. Aside from that, a packet of crab boil is all of $2 at most grocery stores. ________________ My family and friends really seem to like the spicy recipes involving jalapeno slices and similar. I prefer to eat these ice cold out of the fridge with a nice cracker. |
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Posted: 8/10/2011 7:09:12 AM EDT
[#11]
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend.
I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? |
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Posted: 8/10/2011 7:09:38 AM EDT
[#12]
Quoted:
Quoted:
Slavac, Thanks for posting this thread. I could not find the earlier thread that you started so I was happy to see this one. Question: What size jars did you use when making these? Suggestion: Could you make a list of the various combinations that you use? I can make out many of them but a more detailed list would be a great help. Thanks, WDEagle I prefer to use Quart jars as for the size you can get about a dozen eggs per jar (medium or large size eggs). I just use the Ball jars from Walmart which go for around $10/doz. As far as ingredients: Eggs White vinegar (cheap stuff is okay) Pickling salt The below are what I have used, and this is all based on personal preference: Jalapenos Siracha Peppercorns Red Pepper Garlic Louisiana Crab Boil Dehydrated Onion Red Onion Various chile peppers (habanero, serrano, so forth) Can of beets in juice Tobasco Tony's The only part of the recipe you have to follow is the 50/50 boiling water/vinegar solution. What you pack in the jars with your eggs is entirely personal preference. I can tell you that my above examples are quite delicious however when you make a large batch, just experiment. Make 1 jar this way, 1 jar that way, 1 jar with extra this and 1 jar with none of this. You'll figure out what you like in a hurry :) Thanks! |
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Posted: 8/10/2011 7:18:56 AM EDT
[#13]
TAG .
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Posted: 8/10/2011 8:02:33 AM EDT
[#14]
Gonna do this this weekend.
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Posted: 8/10/2011 8:08:01 AM EDT
[#15]
Awesome ... |
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Posted: 8/10/2011 8:24:34 AM EDT
[#16]
Yummy!
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Posted: 8/10/2011 9:51:39 AM EDT
[#17]
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. |
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Posted: 8/10/2011 7:16:46 PM EDT
[#18]
Quoted:
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. Ok I am a moron when it comes to boiling eggs, so if you could clarify on the aging, that would be greatly appreciated 
I might give this a shot soon. |
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Posted: 8/10/2011 8:17:18 PM EDT
[#19]
Quoted:
Quoted:
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. Ok I am a moron when it comes to boiling eggs, so if you could clarify on the aging, that would be greatly appreciated
I might give this a shot soon. Here to help mate. Brand new eggs will be harder to peel. As the egg ages, the egg will pull away from the shell as it reduces in size. After about a week to two weeks, it will have pulled away far enough to make peeling MUCH easier. Just buy them in the store, write a date on the box and stick them in your fridge for a week or two. On boiling: 1. Put eggs in pot with 1" of water covering them. 2. Set heat to high 3. As soon as the eggs reach a good boil, turn off the heat. Put a good fitting lid on your pot. 4. Set timer for 20 mins. 5. Once the timer goes off, set the pot in the sink and run cold water over the eggs until they remain cool. The above is my mom's perfect hardboiled egg method. If you've more questions, feel free to ask away. |
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Posted: 8/10/2011 8:30:59 PM EDT
[#20]
Quoted:
Quoted:
Quoted:
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. Ok I am a moron when it comes to boiling eggs, so if you could clarify on the aging, that would be greatly appreciated
I might give this a shot soon. Here to help mate. Brand new eggs will be harder to peel. As the egg ages, the egg will pull away from the shell as it reduces in size. After about a week to two weeks, it will have pulled away far enough to make peeling MUCH easier. Just buy them in the store, write a date on the box and stick them in your fridge for a week or two. On boiling: 1. Put eggs in pot with 1" of water covering them. 2. Set heat to high 3. As soon as the eggs reach a good boil, turn off the heat. Put a good fitting lid on your pot. 4. Set timer for 20 mins. 5. Once the timer goes off, set the pot in the sink and run cold water over the eggs until they remain cool. The above is my mom's perfect hardboiled egg method. If you've more questions, feel free to ask away. Good info, bookmarking that RIGHT NOW, going to buy eggs tomorrow for sure! |
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Posted: 8/10/2011 8:52:28 PM EDT
[#21]
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. Ok I am a moron when it comes to boiling eggs, so if you could clarify on the aging, that would be greatly appreciated
I might give this a shot soon. Here to help mate. Brand new eggs will be harder to peel. As the egg ages, the egg will pull away from the shell as it reduces in size. After about a week to two weeks, it will have pulled away far enough to make peeling MUCH easier. Just buy them in the store, write a date on the box and stick them in your fridge for a week or two. On boiling: 1. Put eggs in pot with 1" of water covering them. 2. Set heat to high 3. As soon as the eggs reach a good boil, turn off the heat. Put a good fitting lid on your pot. 4. Set timer for 20 mins. 5. Once the timer goes off, set the pot in the sink and run cold water over the eggs until they remain cool. The above is my mom's perfect hardboiled egg method. If you've more questions, feel free to ask away. Good info, bookmarking that RIGHT NOW, going to buy eggs tomorrow for sure! If you've got a case of jars, go big. Get several dozen. It's a pain in the ass to shell 144ish eggs however the packing + processing stage takes about the same amount of time as 2 jars. At the end of the day you'll be glad you got a bunch, especially when you're sitting on 12 jars of 6 varieties or so of delicious pickled eggs waiting for you to try. |
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Posted: 8/11/2011 3:30:51 PM EDT
[#22]
looks great OP
also, recommend putting carrots in (either cut up or baby) they're phenomenal when pickled. making my mouth water now... |
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Posted: 8/11/2011 4:47:36 PM EDT
[#23]
Quoted:
looks great OP also, recommend putting carrots in (either cut up or baby) they're phenomenal when pickled. making my mouth water now... Green beans are strangely good as well. I pickled several jars of beans when I pickled some okra recently. |
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Posted: 8/11/2011 5:24:53 PM EDT
[#24]
Quoted:
Quoted:
looks great OP also, recommend putting carrots in (either cut up or baby) they're phenomenal when pickled. making my mouth water now... Green beans are strangely good as well. I pickled several jars of beans when I pickled some okra recently. Hrm, I've never thought of doing either of those. Hell I'll give it a shot. |
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Posted: 8/14/2011 10:09:50 AM EDT
[#25]
I put up 3 jars of eggs yesterday using eggs that I had in the refridgerator. They peeled easily.
Today I bought another 30 eggs and boiled them as soon as I got home. Those eggs would not shell at all without tearing. I threw all 2 1/2 dozen away. I should have listened to the master and "aged" the eggs until next weekend. Off to the store to buy some more eggs. WDEagle |
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Posted: 8/14/2011 10:17:06 AM EDT
[#26]
Quoted:
I put up 3 jars of eggs yesterday using eggs that I had in the refridgerator. They peeled easily. Today I bought another 30 eggs and boiled them as soon as I got home. Those eggs would not shell at all without tearing. I threw all 2 1/2 dozen away. I should have listened to the master and "aged" the eggs until next weekend. Off to the store to buy some more eggs. WDEagle Hahaha I too learned by screwing up. 30 eggs will yield you about 3 quart jars FYI> |
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Posted: 8/14/2011 7:46:12 PM EDT
[#27]
Quoted:
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. Any tips on fresh eggs? I just fed 4 dozen boiled eggs back to the chickens. Nothing left of them after trying to peel. All of these eggs were 3-4 weeks old. |
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Posted: 8/14/2011 7:51:55 PM EDT
[#28]
Quoted:
Quoted:
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. Any tips on fresh eggs? I just fed 4 dozen boiled eggs back to the chickens. Nothing left of them after trying to peel. All of these eggs were 3-4 weeks old. Wait, they were 3-4 weeks old and fell apart on you? As in from the hen laying them to you boiling them? I've never ran across that before. Maybe try to peel them after 2 weeks? |
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Posted: 8/14/2011 8:23:07 PM EDT
[#29]
Quoted:
Quoted:
Quoted:
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. Any tips on fresh eggs? I just fed 4 dozen boiled eggs back to the chickens. Nothing left of them after trying to peel. All of these eggs were 3-4 weeks old. Wait, they were 3-4 weeks old and fell apart on you? As in from the hen laying them to you boiling them? I've never ran across that before. Maybe try to peel them after 2 weeks? Probably closer to 2-3 weeks from hen to the pot tonight. They were the smaller eggs when the hens first started laying that we couldn't use for anything but scrambled. The ones in the store can be up to six months old at purchase. |
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Posted: 8/14/2011 8:27:58 PM EDT
[#30]
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
Picked up the crab boil, pickling salt & large vinegar today while I was out. I have most of the other spices that you recommend. I will probably pick up the eggs this weekend and do my best to stink up the house. Question ... How much salt do you put in each jar? One teaspoon per jar. Just a flavor enhancer and preservative. ETA be sure to let your eggs age at least a week. It helps the peeling process as the egg will pull away from the shell as it ages. Brand new eggs are a nightmare to hardboil and peel. Any tips on fresh eggs? I just fed 4 dozen boiled eggs back to the chickens. Nothing left of them after trying to peel. All of these eggs were 3-4 weeks old. Wait, they were 3-4 weeks old and fell apart on you? As in from the hen laying them to you boiling them? I've never ran across that before. Maybe try to peel them after 2 weeks? Probably closer to 2-3 weeks from hen to the pot tonight. They were the smaller eggs when the hens first started laying that we couldn't use for anything but scrambled. The ones in the store can be up to six months old at purchase. Huh, honestly I'm not sure what to tell you. I always buy store bought however if I had a set of laying hens, I'd have pickled eggs out the wazoo. |
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Posted: 8/14/2011 8:33:19 PM EDT
[#31]
I'll try again when I'm stocked up. I cooked them a bit differently based on a recipe I found before I saw this thread. I let them sit in the hot water for 12 minutes instead of 20. Not sure if that made a difference though.
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Posted: 8/14/2011 8:42:30 PM EDT
[#32]
Quoted:
I'll try again when I'm stocked up. I cooked them a bit differently based on a recipe I found before I saw this thread. I let them sit in the hot water for 12 minutes instead of 20. Not sure if that made a difference though. Yep, you probably had soup instead of eggs. Try my recipe I posted on page 1 with a small batch. If it screws up, something's wrong with the eggs. |
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Posted: 8/14/2011 9:29:07 PM EDT
[#33]
Quoted:
Quoted:
I'll try again when I'm stocked up. I cooked them a bit differently based on a recipe I found before I saw this thread. I let them sit in the hot water for 12 minutes instead of 20. Not sure if that made a difference though. Yep, you probably had soup instead of eggs. Try my recipe I posted on page 1 with a small batch. If it screws up, something's wrong with the eggs. They were cooked through. I ate the three I salvaged. Tasted good but I really wanted them pickled with some green tobasco. |
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Posted: 8/17/2011 9:13:38 AM EDT
[#34]
Just put the eggs in the pot. Quart size jars were on sale for $7 a dozen at wally world
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Posted: 8/17/2011 11:24:38 AM EDT
[#35]
Quoted:
Just put the eggs in the pot. Quart size jars were on sale for $7 a dozen at wally world Score. They usually go on sale as the fresh vegetables dry up in the store. |
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Posted: 8/25/2011 12:00:42 PM EDT
[#36]
Just turned the stove on with the eggs in the water, only running 18 as a test batch.
ETA PICS 
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Posted: 8/25/2011 1:21:52 PM EDT
[#37]
Quoted:
Just turned the stove on with the eggs in the water, only running 18 as a test batch. ETA PICS http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/303113_2289895736103_1510276606_2483526_4118279_n.jpg Looks good. Next time throw some stuff in there with them for flavor and presentation. Cheap options are peppers and peppercorns. |
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Posted: 8/25/2011 1:27:05 PM EDT
[#38]
Quoted:
Quoted:
Just turned the stove on with the eggs in the water, only running 18 as a test batch. ETA PICS http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/303113_2289895736103_1510276606_2483526_4118279_n.jpg Looks good. Next time throw some stuff in there with them for flavor and presentation. Cheap options are peppers and peppercorns. If these turn out alright, then for sure there will be further experimentation in the future. |
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Posted: 8/25/2011 1:50:20 PM EDT
[#39]
Quoted:
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Just turned the stove on with the eggs in the water, only running 18 as a test batch. ETA PICS http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/303113_2289895736103_1510276606_2483526_4118279_n.jpg Looks good. Next time throw some stuff in there with them for flavor and presentation. Cheap options are peppers and peppercorns. If these turn out alright, then for sure there will be further experimentation in the future. Sounds good. Give them at least two weeks and give'em a shot. |
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Posted: 8/25/2011 2:08:25 PM EDT
[#40]
Quoted:
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Just turned the stove on with the eggs in the water, only running 18 as a test batch. ETA PICS http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/303113_2289895736103_1510276606_2483526_4118279_n.jpg Looks good. Next time throw some stuff in there with them for flavor and presentation. Cheap options are peppers and peppercorns. If these turn out alright, then for sure there will be further experimentation in the future. Sounds good. Give them at least two weeks and give'em a shot. What if I only want to wait a week? 
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Posted: 8/25/2011 2:17:12 PM EDT
[#41]
Quoted:
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Just turned the stove on with the eggs in the water, only running 18 as a test batch. ETA PICS http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/303113_2289895736103_1510276606_2483526_4118279_n.jpg Looks good. Next time throw some stuff in there with them for flavor and presentation. Cheap options are peppers and peppercorns. If these turn out alright, then for sure there will be further experimentation in the future. Sounds good. Give them at least two weeks and give'em a shot. What if I only want to wait a week? Nada, they just won't have as much flavor. They're perfectly fine to eat right now if you want. |
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Posted: 8/26/2011 10:14:53 AM EDT
[#42]
Will be trying mine tomorrow.
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Posted: 8/28/2011 5:38:53 PM EDT
[#43]
Have another batch on the stove now. I'll let you know how this one turns out later tonight.
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Posted: 9/2/2011 7:00:16 AM EDT
[#44]
Still a PITA to peel. Not sure what I'm doing wrong. Never had so much difficulty peeling boiled eggs. I've got two jars in the fridge, hopefully they turn out.
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Posted: 9/2/2011 7:43:05 AM EDT
[#45]
Quoted:
Still a PITA to peel. Not sure what I'm doing wrong. Never had so much difficulty peeling boiled eggs. I've got two jars in the fridge, hopefully they turn out. Something almost has to be wrong with the eggs. Pick up a dozen at the store and see if you're still having issues. |
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Posted: 9/2/2011 7:50:11 AM EDT
[#46]
Quoted:
Quoted:
Still a PITA to peel. Not sure what I'm doing wrong. Never had so much difficulty peeling boiled eggs. I've got two jars in the fridge, hopefully they turn out. Something almost has to be wrong with the eggs. Pick up a dozen at the store and see if you're still having issues. I did some reading and boiling fresh eggs is not recommended. I should be leaving them in the fridge for several weeks at least. The ones from the store are 4+ months old and have larger air sacs beneath the shell. The fresh eggs haven't dehydrated enough to have this. I found a few tips I'll try next time. |
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Posted: 9/2/2011 8:02:20 AM EDT
[#47]
I LOVE pickled eggs!
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Posted: 9/11/2011 5:00:10 PM EDT
[#48]
Slavac,
Will eggs that have been boiled for a while work for pickling? Our store (Harris Teeters) has boiled eggs on sale this week for slightly more than "fresh" eggs. I was going to pick several dozen up if they will work for pickled eggs. I was just wondering what you thought about using them. TIA, WDEagle |
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Posted: 9/11/2011 8:30:16 PM EDT
[#49]
Quoted: Slavac, Will eggs that have been boiled for a while work for pickling? Our store (Harris Teeters) has boiled eggs on sale this week for slightly more than "fresh" eggs. I was going to pick several dozen up if they will work for pickled eggs. I was just wondering what you thought about using them. TIA, WDEagle So long as they're fresh and well kept, I have no idea why they wouldn't work just fine. |
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Posted: 9/11/2011 8:54:09 PM EDT
[#50]
Can you clarity:
1. Eggs will keep in fridge for about one year, unopened, correct? How long once jar is open? I'm single, so at best it will take me a week or two to go through an entire jar by myself. 2. For the beets, did you get plain beets, or were they already pickled? 3. Have you tried any other size jars? Since I'm single, I'm thinking of using the smaller sized ones. 
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