Lol it’s funny you said the fda doesn’t recommend pickled eggs. The garbage they allow Americans to eat is a crime. Not laughing at you at all. I appreciate you! ☺️
I don't know if anyone has mentioned this but the reason you don't use bruised or cracked egg for pickling is the increased risk of botulism. I just learned this from another video. I love your videos! We too live in Amish country in Missouri. And we can EVERYTHING!
Botulism won't be an issue with pickled eggs they are submerged in vinegar in which botulism can never grow .ecoli would be the only risk and as long as you've boiled your eggs and sanitized everything you'll be good to go . don't listen to what everyone says do your own research most people make stuff up to make themselves look smart when in fact they are just the opposite
My Mom always taught me to sterilize my jars by putting them on a broiler pan in the oven at 225 degrees for 20 minutes. It seems a little easier than boiling your jars…. I LOVE your videos. Just found your channel and I am so glad!
Good question about why not to use the cut,or fractured eggs, Because if you do, it causes the yokes too cloud up your jar and looks poorly! Hope it helps!
A 1/4 cup per quart of Franks Hot Sauce is Fantastic if you like a little zip! I also use some Webers Horseradish Mustard (about 4 Tblsp) for a great taste!
Tony, you've been lucky, pal. As a microbiologist, I would NOT recommend you leave them on the counter for weeks at a time--Please, at least refrigerate your eggs. Food poisoning sucks, trust me.
Thank you for your video, I have now started water bathing my pickled eggs just like my Great-gram did from the mountains of Appalachia!! Love ur videos!!
Girl, I am so glad to see another rebel canner on here! I'm just getting my channel going. These eggs look great! I had canned some potatoes for easy potato salad, I might do some eggs too, so I don't have to boil eggs for the potato salad ahead of time!
@@crystald3655 take some time to look at the science behind it, you'll be surprised what is considered unsafe simply because a single organization hasn't tested it yet.
I’ve never seen anyone water bath without putting a rack or a towel on the bottom. The risk of having a jar shatter is really high especially with older jars. Enjoyed the video
I came to the comments for this. I saw that as well and I’m very new to this so I was very confused because all the things I’ve learned this was Always taught to avoid
@@ravenbrown74 I think I would be more concerned about micro fractures in the jars from the heat which can compromise the shelf life. I’m very new to this so I’m confused because everyone else says to cover the bottom of the water bath pot
We always just use pickle juice when all the pickles are gone. Just throw them in and let them set a few weeks (in the fridge). But actually canning some looks like a great option for those time when I’m given more eggs than I can use!
I just finished canning 4 qt's of eggs yesterday afternoon. Several things I noticed, no rack at the bottom. Even some extra jar rings will work to protect the glass. You didn't sterilize the lids, if you do the jars, do the lids too. You should bring your brine up and leave 1/4 inch not a 1/2 inch or so at the rim. The last thing is the time. My time starts when the jars start burping air, that's why the quarter inch gap instead of a half inch. 15 minutes is a rough guess but the bubbles from the jar should be mostly stopped, I've never had to go over 20 minutes. I love the different flavors you used. That's the magic of making your own. Back in the '60's' my mom always canned at the end of growing season in Connecticut. My absolute favorite were the dill spears we made. I did just find this channel so I'll be checking out more of your videos, I like what I see so far.
Instapot method is the best. Another additive to jars is red pepper paste or tumeric (paste) spice. I just did some for the fridge I added liquid smoke. Looking forward to trying them. I've been wanting to do shelf stable pickled for awhile! Thank you for the recipe.
Thanks for these. PS the Amish canning reminds me of my homesteading family - My G Grandpa came from Norway and homesteaded the breaks of the Missouri in Montana. No fridge. No stove. Etc.
A friend recently showed me how to pickle green tomatoes they (the green tomatoes) are awesome of course with onion, garlic, in a spicy sweet brine. And just two weeks ago I added eggs to the mix. Quail eggs would be awesome also
I've never done this but my mom always pickled green tomatoes fory dad. As a kid I wouldn't even try them. Now that I'm older I would like to make some to try. Is the brine basically same for pickled eggs? I could imagine that you would not add sugar. I've tried to find a video of it but no luck so far. Thank you
Thank you for your video. There's a good quality Bologna on sale and I'm buying some to make pickled Bologna, Yum, yum. You can do the same thing with Weiners, AKA Hot Dogs. I pickled eggs by the gallon in the past and would sell them to the local fire department on the condition I got my gallon glass jar back and then at one meeting, someone stole the jar of pickles. Can you imagine? What a complement. Good enough to steal. Now I went full strength vinegar with my last batch of pickled eggs and they sure do toughen up in the long term storage. The thing was, I saw bottles of pickled eggs in the store with a long BBD and a sealed snap top lid and figured there must be a way for me to do it. So I did it. I heated up the eggs in my brine and hot packed everything then water bathed. So far so good. Getting mighty tough though. I had me some two year old pickled hot dogs a while back and thought I did a good job with them. I'll use your watered down recipe this time, .. lol And this is for my Bologna. I'll do the same thing with it by bringing it to a boil in the brine and hot packing. This helps with the swelling in the jar. No busted seals from swelling eh? Not like the time I canned those freaking Hot Dogs in water and they "expressed" themselves out the lids in thin strips of mystery meat. I fed them to the chickens, They loved them. As it is, I've had some luck dry canning hot dogs with a TBSP of BBQ sauce. Yum, yum. The thing about them is how they "deflate", when you break the seal for a snack. Then they look all shriveled up like they were left in a warmer all day. Taste great though, and that's all that matters. Funny how you popped up on my search for canned pickled Bologna, ... I lost my recipe and just wanted to reinstall the thing. Have a great one.
Just a note that some don't know. You Do Not need to pressure can your pickled eggs. Just do all of above straps, boil your glass jars and lids, pour in the brine and put a lid on it. No need for pressure canning, can save alot of time!
I did some with the yolk exposed and the yolk got really mushy, I had a hard time getting the shells off cleanly on fresh eggs I over cooked a little. Still tasted great but some of the exppsed yolks got soft and wet from the brine.
When I was younger I & husband would go to his favorite ‘hole in the wall Bar’, on the counter sat two gallon glass jars, one jar contained pickled pig hocks & the other jar held pickled eggs. I wonder if the FDA would have approved that, lol
I have a personal experience with using less than perfect eggs.. If the egg white is broken the yolk will absorb some of the brine and get gooey.. You won't see it with the yellow mustard eggs that use turmeric for the bright yellow color, but the beet eggs turn a weird mushy pinky/ purple color. They taste the same but the yolk is soft wet. I do love pickled eggs and will be trying the quail eggs in a spicy brine I think.
Yes, canning rack in the bottom keeps the jars off of the direct heat and eliminates chance of jars breaking during processing. It also allows the water to flow all around the jars.
Thank you for the recipes and your knowledge. Odds are that we both probably grew up in the same county in the state of Pennsylvania just on different sides of the track. I've been canning a long time but this is definitely a first for eggs. I'm curious how long do they stay for?? and awesome sponser, their prices are pretty good too!!
I make pickled beet eggs using vinegar, water, cinnamon, sugar, and beets. I usually keep a jar in my fridge. I was curious if I could take some that I'd pickled a couple weeks ago and put them in jars for canning or would I just be better off with a fresh batch? If you've never tried pickled beet eggs, I strongly suggest it! The beet juice makes a BEAUTIFUL purple colored egg white and the touch of cinnamon is insane. You can even make deviled eggs out of these. Ridiculous amount of yum!
My Grandma would always add hard boiled eggs to the leftover brine in the picked beets jars after we finished the beets ☺️ They would never last long at all. I've been wanting to figure out how to can my own, because I would rather be able to have jars of them ready instead of waiting 4-6 days for the flavor and color to develop. I use mine in egg salad and as deviled eggs, too. My family loves them. I never would have thought to add cinnamon, if you have the time, could I have your recipe? Thank You for sharing this, it's given me hope 😁
Great video, Thank you! I have a couple of questions. How long have you kept these on the shelf? Does it matter if your eggs float up and touch the top of the jar when packing? I noticed that in one of my jars after processing the liquid is cloudy. I'm wondering if the egg split when I packed them and if if it safe to eat??? Thank you!
So, are these then stored in a refrigerator or a pantry? Hopefully pantry otherwise I am not sure of a "preservation" method. Love the vids! Thank you for your honesty in the midst of this cancel culture.
YAY!!! I have sooooo many eggs (blame it on 'chicken math' LOL). Gonna be brave and can some pickled eggs soon. Do you recommend these be eaten within a year? or??
Great stuff TY for shearing. Subbed. Is it ok to Pickle the eggs if they are poorly pilled ? I want to make a gallon jar at a time and want them to last at least a month. I messed up on my'n and need list to say they are badly piled. No yoke espoused but cloess.
Good video. A few questions. Why is it not necessary to go to the top with the brine? What is essential for the brine? Just vinegar, salt and water? I'm trying to avoid sugars and vegetables due to allergies.
I love this! I have a question about canning - anything that is sticking out of the brine or broth in the case of meat, how is it still good if it isn’t covered? I have always been afraid of that. Thanks!
If more than half the liquid is gone it’s best to put in the fridge. And eat within a few days. The food is cooked in the pressure cooker/ canner. It’s perfectly safe to eat.
hi I'm your new subscriber I'm from Switzerland I have a question, how long can I keep this preserve out of the fridge? another question do eggs not get rubbery ?? thank you very much if you answer me❤❤❤
This was so cool thank you for sharing your recipe on how to do this properly about the eggs that was awesome and you are your own maker I think that's cool I have a question though. Have you ever heard of the method where they take the boiling hot brine and the product the whole product is hot real boiling hot the jars everything after they put the lids on them they flip them upside down and they pop them like that I seen this but is this real I mean can you honestly do that and it not make anybody sick because you wouldn't have a good seal you just seem like you know a lot I'm from Illinois and I live in Florida and I'm not around family so I can't ask them and I'm asking you because you seem to know quite a bit about canning and otherwise so if you wouldn't mind if you get a chance to could you please answer the question if you know if you don't I I'll keep looking God bless you
To each their own but for me, it's a no on sweet eggs. I just dumped 2 dozen from an easy recipe I tried that called for sugar. Been eating pickled eggs my whole 65 yrs and never before did I taste sweet, not for me.
When I lived in PA I remember this Amish lady Water Bathed her eggs, have you done a video on this? I was to young to care at the time and no longer live in PA. Any ideas on if there is a video for this?? (Not pickled)
So these can just store on the shelf after? How long have you had them store on the shelf for? I have just discovered we love these after watching your videos! So handy and a great way to preserve the eggs we have to wash and can't waterglass.
Thanks for making this video! I'm new to canning. Can I ask what size, brand, etc of your big water bath canning pot you recommend? and how many jars of each size it holds? Thanks
Hello, So sorry for the late reply. Here is the link for the exact canner I use. It holds up to 24 Quarts. Ball stainless steal water bath canner - amzn.to/3ky4jSW I have 2 of these. LOVE them. Happy canning and thank you so much for watching my channel.
Only use perfectly shelled eggs to pickle and can or botulism can occur if oxygen gets into the egg. So if it isn't perfect without nicks, use it in a potato salad or something.
Botulism doesn't occur because of oxygen. It thrives in a warm/room temp anaerobic environment and if pH is above 4.6. You want perfect eggs so that any contaminants that could cause botulism don't enter the egg, and some imperfections could also prevent the egg to pickle all the way through. Even after canning, I put my jars of eggs in the fridge for a couple weeks for my peace of mind so they have time to pickle before I put them on shelves. Botulism doesn't thrive in fridge temps either.
If I use the base recipe of 1c water, 1c vinegar, salt and sugar could I then add beet juice and beets to make beet eggs? I Love to make these but wonder if I could can them.
Boiling water (highest temp. is 210 deg. F.) will only kill fungus's and modes. But it will not kill bacteria's (Like Botulism ) that has to be at 240 deg. F. which involves using a pressure cooker. Also your ph. level is important. Which will help kill bacteria.
If eggs have been refrigerated before the pickling process and water bath,can they be left out of fridge while they are pickling or do they need to go back in fridge ??
Hmm, they were just a little less rubbery, it was enough that I could tell. I know that the best way to eliminate rubbiness is to use the open kettle method. That’s just not something I’m going to risk at this point…yet. I hope this helps answer your question. Happy canning😊
Do they have to be refrigerated as our refrigerator finally zonkered on us? And also after you open them do they need refrigeration? Can you do a take on picked eggs and sausage together - no refrigeration and separately - no refrigeration - thanks....
Spicy Pickled Sausage, Onions & Eggs 4 c. White Vinegar ½ c. Sugar ½ c. Water 3 TB Pickling Spice 3 TB Minced Garlic 1 Onion Cut into slices and quartered 1 c. Franks Hot Sauce 1 tsp. Crushed Red Pepper Flakes Approx. 15-20 Boiled Eggs (depends on size of eggs) 3 lbs. Smoked Sausage or Kielbasa (any fully cooked one will work) Sliced into ½ inch size pieces Mix brine and pour into ½ gallon mason jar. Fill with boiled eggs, sausage & onions. Allow to brine in refrigerator for about 1-3 weeks.
Hello I'm cathey. I'm still new at canning but I'm having a blast learning. I love your pickled egg video recipe in fact I'm going to try it today. I noticed a viewer mentions mustard eggs & I've been looking at recipes but none say whether they can be home canned. Can you tell me this is possible? Thank you so much
Yes the mustard eggs can be home canned, the Amish have been doing it forever. There are tons of recipes for them right here on RU-vid. The mustard turmeric ones taste pretty much the same as the regular mustard ones.
Couple of questions. 1. Is your recipe for one quart, 1 pint ? How many jars does it make? 2. Do you sterilize your caps and lids? 3. Do you wipe rims before capping?
So you didn't get the air bubbles out before you put the lid on? Or wipe down the top of the jar? Is it okay that part of the egg is exposed and not covered by the brine? My grandmother used to make these with pickled beets added. The eggs were purple on the outside and normal on the inside . Will definitely try these! The refrigerator version I made before was way too rubbery so I'm looking forward to trying your recipe. I'm new to your channel thank you!
I saw another video for eggs to slightly pick them up and drop them down on the table to get rid of the air bubbles because you can’t go poking around in the jar because you’ll puncture the eggs and ruin the batch. Also you should definitely wipe your jar rims she probably just didn’t show all the tiny details for this video I think it was more for the recipe
