I've got lots of eggs from my chooks and would love some tips from anyone who has done this before and it will be a first for me. How long should I boil them for and should they be hot or cold before I put them in the liquid. Should the liquid be cool??

clevercloggs - 2013-10-19 08:18:00

YUM!!! We lived in Canada years ago where we were introduced to pickled eggs, I never liked hard boiled eggs but pickled were delicious.....hard boil the eggs as normal, shell them and pop into your jars. Cold is best. Pour over the pickling liquid while hot then put on the lids. Good luck. These are definitely "love 'em or hate 'em" food!

hogwort - 2013-10-19 08:32:00

Thanks hogwort. Can't wait. I love anything pickled.

clevercloggs - 2013-10-19 08:41:00

Hi There, here's my recipe
PICKLED EGGS
16 to 20 hard boiled eggs
1.5 litres cider vinegar
3 finely chopped chillis (dried is fine)
15 black peppercorns
15 whole cloves
4 cinnamon sticks
3 tsp whole allspice
Peel the hard boiled eggs, allow them to cool, and place them in a large jar that has been sterilized and cooled.
Heat the vinegar and spices in a saucepan until the liquid begins to boil. Reduce heat and simmer for 10 mins.
Remove from the heat and let cool to room temperature.
Pour the spiced vinegar over the eggs covering them completely.
Seal the jar tightly and store in a cool dark place for a minimum of 2 weeks before using.

mandi - 2013-10-19 08:43:00

Lovely recipe, thank you. How long do they keep for? Should I keep them in the fridge?

clevercloggs - 2013-10-19 09:28:00

I have a recipe with beet root juice which tickled my fancy. It colours the eggs. Might give both recipes a go. I've got so many eggs from my four chooks and hate waste.

clevercloggs - 2013-10-19 09:30:00

Beet pickled eggs with cardamom and anise

1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
1 cup beet juice*
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard cooked eggs**, peeled
*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.

clevercloggs - 2013-10-19 09:32:00

clevercloggs wrote:

Lovely recipe, thank you. How long do they keep for? Should I keep them in the fridge?

I'd be interested too. Hopefully somebody will chime in with the answer.

tex-tickle - 2013-10-19 11:25:00

clevercloggs wrote:

Lovely recipe, thank you. How long do they keep for? Should I keep them in the fridge?

.

tex-tickle - 2013-10-19 17:34:00

Seeing as no one has yet answered, I think I'll put them in the fridge tex tickle. Better safe than sorry.

clevercloggs - 2013-10-19 17:57:00

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whitehead. - 2013-10-19 18:10:00

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whitehead. - 2013-10-19 18:13:00

you don't even have to preserve them you can freeze them straight from fresh in the shell its easy as 123, follow the steps at the bottom of my thread, and its all explained with diagrams and it even shows a frozen egg cut in half
http://trinasbeautifulbudgetingbasics.blogspot.com/2013/09/t
op-ten-tips-to-budgeting-2-preserving.html

kob - 2013-10-19 18:31:00

Hey kob, thanks for that. How cool.

Edited by clevercloggs at 7:01 pm, Sat 19 Oct

clevercloggs - 2013-10-19 19:00:00

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mwood - 2013-10-20 16:43:00

mwood wrote:

OK but by the look of the cut eggs at the bottom they have been boiled before the freezing and shelling - correct ?

No that is what it looks like if you follow the pictures instrtuctions it shows youhow its done, once frozen you de shell and refreeze

kob - 2013-10-20 18:07:00

I have pickled eggs & used a similar recipe to mandi @ #4 & only have one left after about a year & it looks fine, but I did keep them in my fridge.

samanya - 2013-10-20 18:47:00

Easy to follow instructions =
http://www.wikihow.com/Make-Pickled-Eggs

bev00 - 2014-02-12 22:34:00

Chinese Marbled Tea Eggs

6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
Directions:
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water.
Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.

Quotedavidt4 (213 ) 11:37 am, Tue 12 Feb #2
Here is an on line reference plus I have 2 of my own which I will post later.

http://www.simplyrecipes.com/recipes/pickled_eggs/

Quotemwood (341 ) 12:34 pm, Tue 12 Feb #4
Here are the two I have made - the Sweet Pickled Eggs is my goto.

1. Sweet pickled Eggs :

12 -18 eggs
1 large onion, sliced into rings
2 cups white wine vinegar
2 cups water
1/2 cup white sugar
1 teaspoon salt
1 tablespoon pickling spice

Directions

Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
Layer the eggs (whole) and onion rings in a sterilized 2litre jar to within 1 inch of the top.
Add pickling spice to brine and bring to boil - let the brine cool then pour brine over eggs to fill jar with 1/4 inch from top. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

tip - to center the yokes stand the eggs in the cartoon vertically on its edge in the fridge for a few days before boiling.

2: PICKLED EGGS

Ingredients :
2 c. white vinegar
2 tbsp. mild mustard
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
12 eggs, hard-boiled and shelled
2 onions

Preparation :
Slowly blend white vinegar and mustard. Add water, sugar, salt,
celery seed, mustard seed and cloves. Simmer 10 minutes. Cool.
Pour over eggs and onions. Cover and refrigerate overnight.

Quotemwood (341 ) 12:44 pm, Tue 12 Feb #6

Edited by bev00 at 10:50 pm, Wed 12 Feb

bev00 - 2014-02-12 22:49:00

one for the archives

bev00 - 2015-02-13 01:02:00

Who can remember Nortons Egg Preserver [back in the days when we used to preserve excess eggs for winter use].

coralsnake - 2015-02-13 01:44:00

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whitehead. - 2015-02-13 17:14:00

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whitehead. - 2015-02-13 17:16:00

bump for pickled eggs

uli - 2016-02-08 18:08:00

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cleggyboy - 2016-02-08 18:27:00

cleggyboy wrote:

My grandmother did not pickle them but preserved them due to no power.
All I can remember was she smeared them with vaseline to keep the air out, but then they were submerged in a solution in the old wide lid kerosene tins.
Then stored under the house where it was quite cool.

I remember my grandmother doing the same, probably because eggs were not readily available all year round in those days, or maybe they got quite expensive, I don't know.

samanya - 2016-02-08 18:40:00

I've pickled them myself & I wasn't that keen on them, probably because I have fresh eggs from my chookens, on hand all year round.
They were OK, but I usually give away the excess, rather than pickle them.
I might do a few again soon & try to remember to use them ;o)

samanya - 2016-02-08 19:07:00

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whitehead. - 2016-02-08 23:06:00

Years ago I pickled my excess bantam eggs. I'd never tasted them before but thought they were delicious. We were living without electricity in those days and so they were not refrigerated but I imagine I only did 1-2 preserving jars at one time.

fromwhereisit - 2016-02-09 16:42:00

boil your eggs and peel .make a pickel up of 2 cups vinegar one cup brown sugar or more to taste i used brown vinegar and 2 teaspoond of pickling spices .boil half an hour and tip over your eggs in a bottle . this was streight out of my head many years ago when i had a lot of eggs they last about 3 weeks in the fridge the yokes if left go scrummy ask my kids about that one if you use white vinegar for a better looking egg

Quote
whitehead. (384 384 positive feedback) 11:34 am, Tue 18 Aug #5
Love the pretty pink eggs done in beet juice.

Quote
daarhn (915 915 positive feedback) 3:24 am, Fri 21 Aug #6

bev00 - 2016-08-20 23:46:00

You can pickle eggs to preserve them too, it is a different mix from pickling hard boiled eggs. When I was a child in the Falkland Islands my parents always pickled eggs for the winter when the hens don't lay as they weren't available in the shops.

6740 - 2016-09-17 20:50:00

bump for pickled eggs ..

bev00 - 2017-09-16 21:59:00

recipe for the beetroot juice eggs please

korbo - 2017-09-17 17:49:00

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nzdoug - 2017-09-25 22:07:00

6740 wrote:

You can pickle eggs to preserve them too, it is a different mix from pickling hard boiled eggs. When I was a child in the Falkland Islands my parents always pickled eggs for the winter when the hens don't lay as they weren't available in the shops.

I don't think you mean pickeled I think
you mean perserved My mum did that as well in a gel like substance I think in kerosene tins

We are showing our age ! Lol

timturtle - 2017-09-25 22:21:00

bump

bev00 - 2018-09-24 23:21:00

Yes London pubs had large jars on the bar also.going to have to do some now yummy.

glynsmum - 2018-09-25 09:52:00

Yum, although the ones I had were definitely not stored in the fridge.

twindizzy - 2018-09-25 10:00:00

bump

bev00 - 2019-09-21 23:53:00

I have bought a jar from a roadside stall, but didn't like them at all, awful things.

rainrain1 - 2019-09-22 09:36:00

Can I ask why the recipes have so much sugar in them? Can that be altered at all as I try and do without sugar as much as possible.

jan2242 - 2019-09-22 11:10:00