Ball Canning Pickled Egg Recipes
CANNING PICKLED EGGS
There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Acknowledgments Recipes adapted and used with permission from: Peter Piper Picked A Peck of Pickled Eggs, Georgia Egg Commission (undated). Original Acknowledgements on the Georgia Egg Commission publication: Dr. James C. Acton, Department of Food Science, Clemson University; Dr. Walter M. Britton, Department of Poultry Science, University of Georgia; The American Egg Board, Park Ridge, Illinois; and Preserving and Pickling Eggs at Home, Cooperative Extension Service, University of Wisconsin.
Provided by LittleMsMartha
Categories Brunch
Time 1h18m
Yield 12 fresh eggs, 6-12 serving(s)
Number Of Ingredients 30
Steps:
- Each of these recipes uses 12 peeled, hard-cooked eggs.
- The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
- Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
- There needs to be plenty of pickling solution, and enough to completely cover the eggs.
- Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
PICKLED EGGS
Steps:
- Cook hard-boiled eggs and peel.
- Bring all the ingredients (except the eggs) to a boil. Reduce the heat and simmer for 5 minutes.
- Pack peeled, hard-cooked eggs loosely into warm jars.
- Pour the hot pickling solution over the eggs in the jars. There needs to be enough pickling solution to completely cover the eggs.
- Cover the jars and refrigerate immediately. Pretty easy!
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
- Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
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