I watched this a few weeks ago, and finally decided to try your recipe. 🐔I have to say these really were some of the best pickled eggs. 🐓 I noticed in the comments there were some questions about whether or not they were good. 🐣🐤🐥THEY ARE ABSOLUTELY FANTASTIC!!!!! I added some extra peppers🌶🫑, because I like them HOT, and the carrots🥕 were perfect. I may have used a little extra fresh garlic🧄 also. I made 12 quarts, and they will not last long. I will definitely be doing this again very soon!!!🥚🥚🥚Just a side note, if you like pinto beans, the eggs and pickled veggies make a perfect topping for pinto beans and cornbread.
YOUR JARS OF PICKLED EGGS LOOK THE VERY BEST ON UA-cam!!!! THEY ARE PICTURE PERFECT!!! Your ingredients look so fresh and tasty. Can't believe you just ran to the garden to grab fresh peppers and then they go straight in the jar. TALK ABOUT FRESH!!!! And I want to try a radish. They look amazing. Can't wait to try my own.
Great video, however, one thing is missing. How long do the eggs have to boil? I think those details are very necessary to know, as the eggs are the main hero in the process. Those are the largest Garlic cloves I have ever seen, lol. You must have a beautifully tended garden. I admire you.
I like for my eggs to boil at least 12 minutes. Any longer and they can Crack and any less than 8 min and they are soft boiled. Thanks for watching and thanks for the comment.
I’ve never made pickled eggs, but your very good instructions made me want to try! Thank you so much! I can’t wait! PS. I’m also thrilled that they don’t need to be canned!
Hope you like them, and remember to get your brine boiling really hot and get it in your jars quickly and seal them tight and you will have pickled eggs that will last all year. If you try it, feel free to come back and post a pic and telll me how you like them.😀
Yummy! One of my all-time favorite snacks. Don't know how this video ended up on my for your page, but I got lost in the video and watched the whole thing. Now I am shopping online for pickled eggs. Got a sudden craving for them. 🐓
I always put my eggs in with ringed onions. I use yellow and red onions and I use already pickled jalapenos. I don't live on a homestead so I can only use grocery ingredients. I've NEVER heard of putting carrots in with the eggs, but I think that sounds delicious. I almost make my eggs STRONG. I don't dilute my pickling vinegar with water. But I am going to try the apple cider and white vinegar half and half mix. Love pickled eggs... And I love to see how other people prepare them.
Your recipe sounds great as well. I'm tempted to try the stronger brine. I've heard that comment a few times. Just makes me curious how they will taste. I love the idea of ringed onions as well.
You answered a few questions that I had concerning sealing or not sealing; and whether to water bath or not. I didn't water bath this time and I didn't get a seal on any, but I only pickled 4 dozen eggs with one jar holding 1 1/2 dozen. That jar, a 64 ounce, has a snap ring lid on top. I think I'll use that one up first then the 4 - 32 oz. jars later. All in all my pickled eggs don't last long either being I eat about 2/day, which in this case they'll be gone in about 24 days. Thanks for the info.
If you're going to put in the effort in you might as well have more than just eggs. This looks like one of the better tutorials and I'm doing it today. I too have chickens and I don't have a great love for eggs but pickled yes I do. Thanks for the wisdom.
Hey Earl...new sub here. Those jars of eggs are gorgeous!! I am going to try some later on in Sept. Thank you so much for this video. Best from Philadelphia!!
Even if they dont seal, dont throw them away they will be good for a long time. I have that happen once in a while and the eggs are good for months. Sometimes if there is a tiny little bit too much brine in the jar they will not seal, and it may take all night for them to seal so dont give up. Keep me posted.
Since fresh eggs are so hard to peel, how long should I wait to make some pickled eggs? My eggs I have right now were layed in July, 2022. I get eggs from a woman here in Nebraska. I love your mixing in vegetables. I'm subscribing, too. Take care, stay safe!😊
If the eggs are 2or 3 weeks old then they wil peel good. Thanks for watching and hope you enjoy. I have 3 recipes for eggs here on my channel, and hope to add more soon. 🙂
Can you use organic cider vinegar ( from Costco) with all of the floaties in it? Thanks for the recipe I am excited to give it a go. Also can you use Himalayan salt?
Yes, i would think that organic cider vinegar would be just fine. I have never used Himalayan salt in canning, but what I have read says not to because it has minerals that doesn't agree with pickling. However, the same is said about using iodized salt in canning and I know for a fact that iodized salt is good for canning. If you check out my plain pickled eggs recipe (with no veggies or hop peppers) I actually show a jar of eggs that are about 4 months old, and they are as crystal clear as can be. So, I know they don't discolor with the iodized salt. If you try Himalayan salt, come back and post a pic on your reply for me. Thanks.
Beets a little sugar,,lot viniger water for the best ever refrigerator pickled eggs...eat a few days after pickkling...proably last a week or two refrigerated...these recipes sound very delicious and good for you
I got plenty of eggs but I been not for sure to can them but I'm going to try this but I know it's not ball recommend but why don't ball have a recipe for this
I have had several comments on the size of my garlic. Thanks for noticing. I am going to have to do a video on how to grow garlic. Haha. I never knew it was bigger than others. That's just what I am used to. Thanks for watching.
Doesnt seem to bother it too bad. Anytime you really use a knofe it is subject to dulling some, but a few strokes on a sharpening stone and its as good as new again. Thanks for watching our channel.
I was always told not to use iodized salt? We always use canning salt,pink Himalayan, or non-iodized? I'm just curious how this affects them. They do look yummy!!
It has no negative affect at all. I have heard the same, but for nearly 40 years only use plain ionized table salt. We put up 400-500 jars of food a year and almost exclusively use table salt.
You can process them if you want, but if you get your vinegar brine boiling hot and quickly get it in a jar they will last very well. I don't water bath because I like crunchy veggies. Water bathing will soften the veggies. The last batch I made I kept for 8 months before eating them all and they were great.
@@earlclaborn I just made 12 quarts and they look fantastic. We have already polished off about 4 jars. The apple cider vinegar gives it that little burst of flavor!!!
Hi, I'm new in canning and I have a doubt, I have seen a lot of videos were the preppers always says to avoid iodized salt. Did it work for you? Did not let you a stage color or taste like they say?
We have used iodized salt for many many years. Thats all we had here for a long time. Canning salt and pickling salt was something our ancestors didnt have and they used iodized salt too. It never affects taste or color when comparing to canning salt.
Yes, i do for my own use add some sugar to the brine while it is boiling. I use about a cup of suger for enough brine to do 4 quarts of eggs. That part is optional, but i prefer a little sugar. It gives it extra flavor.
I love pickled eggs and have tried many recipes. Only question I have is why you say the brine has to be 50% vinegar and water? I’ve seen many recipes with 100% vinegar brine and they were great. Just curious.
I'm no expert but I heard that you can use any salt without iodine. I wish I knew why so I would know if it's true or not. Before I knew that I used iodized salt plenty lol
Some peoplesaythatiodized salt causes clouding in the jars but I've canned for 40 years and never had that happen unless a jar doesn't seal. Use whatever salt you like and as long as your jar seals you're fine.
I like a little mixed in with the brine to make sure it devolves really good and is evenly distributed in my jars. It would be fine not to do it that way, but I've made so many jars it's hard to break the habbit.
The last video I saw claiming "Award winning pickled eggs" turned out to be the worst pickled eggs I had ever eaten! Are these any good or is it just another waste of eggs, spices and time?
Really they are good. I give several away to friends and Co workers. You can add more or less pepper for heat but they are awsome.awesome. if you try them let me know how they turn out please.
@@earlclaborn I'm alone and have 8 laying hens so the eggs really start to pile up after awhile. lol I haven't had any luck finding pickling lime to preserve them until winter but I've given a dozen dozens away because I live in a completely unsupportive community which would rather buy them at the store for $5 than from me for $3.50. "i just wanted to sell the extras put the few dollars toward feed. I've pickled them with the basic recipe and tried adding a few pepper rings, onion slices and extra peppercorns but didn't find it improved the basic recipe any. The Hot pepper "Award wining" youtube recipe has made me a bit hesitant.... they were horrid! lol I may try yours when I pickle some again. Thanks for the reply Earl :)
@@kellydon2294 the apple cider vinegar I think is the key. The other spices give it a little zing but the 2 types of vinegar makes it really flavorful. You can just try one jar and keep the recipe small to see if you like it before making a big batch also.
I don't cook the okra. By not cooking any of the veggies they will stay crunchy and fresh tasting when you open the jar. Thanks for watching. If you try these let me know how they turn out!!!!
@@kimbass5220 remember after finishing everything up it takes 2 weeks before they are totally done, but I usually Crack open a jar at about 7 or 8 days and they are fantastic.
@@kimbass5220 oh my I never thought of that but it certainly sounds delicious and I wouldn't mind trying that myself. I may incorporate that in my next batch.
This recipe is not intended for long term storage at room temperature. Pickled Eggs - National Center for Home Food Preservation Pickled eggs must be kept refrigerated and should not be left out at room temperature. The Centers for Disease Control and Prevention (CDC) recommends the eggs be left intact and not poked or pricked, or otherwise handled in a manner that might allow spores or bacteria into the yolk.
I have saved them for 8 months at room temperature on a shelf with no problem at all. I have pickled close to a thousand jars and never had a problem. I wonder how pickled eggs were refrigerated before we had electric refrigerators haha. I would bet they were not refrigerated.
I dont wather bath these ,and there really isnt a need to refrigerate them unless a jar doesnt seal properly, because they are pickled. I have done this for many years and the eggs will keep longer than we allow them to sit on the shelf. I managed to keep one jar for 8 months without eating it, and they were as fresh as the day we put them in jars and were never refrigerated until we opened them.
I watched this a few weeks ago, and finally decided to try your recipe. 🐔I have to say these really were some of the best pickled eggs. 🐓 I noticed in the comments there were some questions about whether or not they were good. 🐣🐤🐥THEY ARE ABSOLUTELY FANTASTIC!!!!! I added some extra peppers🌶🫑, because I like them HOT, and the carrots🥕 were perfect. I may have used a little extra fresh garlic🧄 also. I made 12 quarts, and they will not last long. I will definitely be doing this again very soon!!!🥚🥚🥚Just a side note, if you like pinto beans, the eggs and pickled veggies make a perfect topping for pinto beans and cornbread.
I am really glad that you liked them. I am also glad to get good feedback. 👍 they are definitely worth the time and effort.
This looks absolutely delicious!
Thank you for watching. Let us know if you try this recipe.
Just look at the size of those slices of purple onions. OMG! Amazing
They are 😋 delicious
YOUR JARS OF PICKLED EGGS LOOK THE VERY BEST ON UA-cam!!!! THEY ARE PICTURE PERFECT!!! Your ingredients look so fresh and tasty. Can't believe you just ran to the garden to grab fresh peppers and then they go straight in the jar. TALK ABOUT FRESH!!!! And I want to try a radish. They look amazing. Can't wait to try my own.
Thank you so much. Please check out some of our other videos. Hope you enjoy
Great video, however, one thing is missing. How long do the eggs have to boil? I think those details are very necessary to know, as the eggs are the main hero in the process. Those are the largest Garlic cloves I have ever seen, lol. You must have a beautifully tended garden. I admire you.
I like for my eggs to boil at least 12 minutes. Any longer and they can Crack and any less than 8 min and they are soft boiled. Thanks for watching and thanks for the comment.
I’ve never made pickled eggs, but your very good instructions made me want to try! Thank you so much! I can’t wait!
PS. I’m also thrilled that they don’t need to be canned!
Hope you like them, and remember to get your brine boiling really hot and get it in your jars quickly and seal them tight and you will have pickled eggs that will last all year. If you try it, feel free to come back and post a pic and telll me how you like them.😀
Never tried this before. I always just throw some boiled eggs in a jar of pickled bologna and went with that. This looks much better though.
ME TOO
Thanks for watching our channel
I have done that too.
@@bethanymadison5050 I love me some good ole' pickled eggs. Never had vegetables in there though. Interesting idea.
Give it a try it's easy and worth the effort
Those look AWSOME!!! I will absolutely be trying a batch of these.
Let me know how you like them.
@@earlclaborn Sure thing. I will do that. I am really excited.
@@ladybug8493 Did you try the pickled eggs yet?
AWSOME IDEA.
Thank you! 😊
I love all of the different veggies in this recipe I would definitely add some okra to it also
Okra and carrots are my favorite.
I have to try these! Thanks for the tip on peeling the fresh eggs. I never could figure out why mine wouldn’t peel!
Thanks for watching our channel. Hope b you enjoy.
Use an instapot. Use the steam/2 minute setting and let them return to normal pressure naturally.
@@Scipiogirl Thanks for the comment.
Thank you this is easily understood video appreciate it!!
If you try the recipe let me know how it works out for you, and thanks for viewingbour channel😃
Thank you for sharing your video. Definitely going to try this recipe for my brother ☺️.
Let me know how it turns out
Yummy! One of my all-time favorite snacks. Don't know how this video ended up on my for your page, but I got lost in the video and watched the whole thing. Now I am shopping online for pickled eggs. Got a sudden craving for them. 🐓
Hope you enjoy. Please check b out some of our other videos
I used a vacume sealer on my jars and they absorbed the flavors just fine.
I have never used a vacume sealer before. I like the idea though.
Where did you get the Vacuum sealer ?
WOW!!! Those look AMAZING. I would love to try these.😀
Thanks for watching our channel.
I've never heard of Orange Gatorade used for pickling eggs. I guess it's worth a try.
That was just my drink since it was so hot that day.
@@earlclaborn 🤣👍
Definately will make some soon. I will be adding a habenero scorpion pepper & a dash of molasses- im a big fan of sweet& heat
Oh I never thought of molasses but that sounds fantastic!!! I like it too
I always put my eggs in with ringed onions. I use yellow and red onions and I use already pickled jalapenos.
I don't live on a homestead so I can only use grocery ingredients.
I've NEVER heard of putting carrots in with the eggs, but I think that sounds delicious.
I almost make my eggs STRONG. I don't dilute my pickling vinegar with water. But I am going to try the apple cider and white vinegar half and half mix.
Love pickled eggs... And I love to see how other people prepare them.
Your recipe sounds great as well. I'm tempted to try the stronger brine. I've heard that comment a few times. Just makes me curious how they will taste.
I love the idea of ringed onions as well.
I will try, thanks!
Please do!
You answered a few questions that I had concerning sealing or not sealing; and whether to water bath or not. I didn't water bath this time and I didn't get a seal on any, but I only pickled 4 dozen eggs with one jar holding 1 1/2 dozen. That jar, a 64 ounce, has a snap ring lid on top. I think I'll use that one up first then the 4 - 32 oz. jars later. All in all my pickled eggs don't last long either being I eat about 2/day, which in this case they'll be gone in about 24 days. Thanks for the info.
If the jar didn't seal itsstill good. Just stick it in the fridge and they will be good for 6 months at least.
Thank you. That's exactly where they are. Much appreciated.
@johnnyutah4077 thanks for watching ourchannel.
Awesome video brother! Im going to try this recipe next time cause it looks Good!
Hope you enjoy it as much as we do !!!
If you're going to put in the effort in you might as well have more than just eggs. This looks like one of the better tutorials and I'm doing it today. I too have chickens and I don't have a great love for eggs but pickled yes I do. Thanks for the wisdom.
Thanks for watching. Let me know how you like yours.
Thankyou Brother!!!
Hope you enjoy
Hey Earl...new sub here. Those jars of eggs are gorgeous!! I am going
to try some later on in Sept. Thank you so much for this video.
Best from Philadelphia!!
Thanks for watching and check out our BBQ pickled eggs too, they are just tooooo easy.
How did you like the pickled eggs? Did you get a chance to try any?
mag try ko ug luto ana..watching from philipines
Thank you for watching our channel.
ur welcome..god bless
My brine was boiling hard, but I think my eggs were to cold. Not sure they are going to seal. But looking forward to the taste.
Even if they dont seal, dont throw them away they will be good for a long time. I have that happen once in a while and the eggs are good for months. Sometimes if there is a tiny little bit too much brine in the jar they will not seal, and it may take all night for them to seal so dont give up. Keep me posted.
I'm excited to try this recipe. Thank you for sharing it and great tutorial🤸🙂
Let me know how you like it. Thanks for watching.
Since fresh eggs are so hard to peel, how long should I wait to make some pickled eggs? My eggs I have right now were layed in July, 2022. I get eggs from a woman here in Nebraska. I love your mixing in vegetables. I'm subscribing, too. Take care, stay safe!😊
If the eggs are 2or 3 weeks old then they wil peel good. Thanks for watching and hope you enjoy. I have 3 recipes for eggs here on my channel, and hope to add more soon. 🙂
Can you use organic cider vinegar ( from Costco) with all of the floaties in it? Thanks for the recipe I am excited to give it a go. Also can you use Himalayan salt?
Yes, i would think that organic cider vinegar would be just fine. I have never used Himalayan salt in canning, but what I have read says not to because it has minerals that doesn't agree with pickling. However, the same is said about using iodized salt in canning and I know for a fact that iodized salt is good for canning. If you check out my plain pickled eggs recipe (with no veggies or hop peppers) I actually show a jar of eggs that are about 4 months old, and they are as crystal clear as can be. So, I know they don't discolor with the iodized salt. If you try Himalayan salt, come back and post a pic on your reply for me. Thanks.
Sounds fantastic, friend!!
If you try it let us know how it works out for you. Thanks for watching!!!
Great looking eggs. Just would like to know the duration of boiling eggs and the portion ratio of water to vinegar please. Thank you
1 part white vinegar, 1 Part apple cider vinegar, 2 parts water. I just boil the eggs until they are hard boiled. No specific time.
Ice speeds cooling
Yes it does, good point. Thanks for watching our channel.🥚🥚🥚🥚
Beets a little sugar,,lot viniger water for the best ever refrigerator pickled eggs...eat a few days after pickkling...proably last a week or two refrigerated...these recipes sound very delicious and good for you
Thank you for watching b our channel
I got plenty of eggs but I been not for sure to can them but I'm going to try this but I know it's not ball recommend but why don't ball have a recipe for this
I love putting up my pickled eggs
I have also tried shotgun reds pickeled shrimp its almost addictive
I would like to try that myself.
A little ice in those eggs will help that cooling along.
Yrs, i have had people tell me that before. I usually just out cold water 3 or 4 times until they cool off.
I don’t know if it was the angle of the camera but the garlic looked huge!!
I have had several comments on the size of my garlic. Thanks for noticing. I am going to have to do a video on how to grow garlic. Haha. I never knew it was bigger than others. That's just what I am used to. Thanks for watching.
Isn't scraping the carrots like that dulling the knife blade? I don't normally peel carrots, myself. Especially if they're just going to be cooked.
Doesnt seem to bother it too bad. Anytime you really use a knofe it is subject to dulling some, but a few strokes on a sharpening stone and its as good as new again. Thanks for watching our channel.
So salt to the jar AND the brine?
Yes, i do a little in both places🥚🥚🥚🥚
I love the spicy pickled eggs recipe on YT channel “Living Traditions Homestead “. It’s Fantastic
Thanks for watching our channel. Hope you really enjoyed it.
I was always told not to use iodized salt? We always use canning salt,pink Himalayan, or non-iodized? I'm just curious how this affects them. They do look yummy!!
It has no negative affect at all. I have heard the same, but for nearly 40 years only use plain ionized table salt. We put up 400-500 jars of food a year and almost exclusively use table salt.
If you try some, please let me know how they turned out.
You dont have to process them in canner for 10 min to make shelf stable? And is this how youve done it in the past and they stayed fresh? Thanks
You can process them if you want, but if you get your vinegar brine boiling hot and quickly get it in a jar they will last very well. I don't water bath because I like crunchy veggies. Water bathing will soften the veggies. The last batch I made I kept for 8 months before eating them all and they were great.
@@earlclaborn I just made 12 quarts and they look fantastic. We have already polished off about 4 jars. The apple cider vinegar gives it that little burst of flavor!!!
Nice, but dont boil vinegar in aluminum pots.
Yes, the vinegar can cause the metal to separate and break down in your brine.
Hi, I'm new in canning and I have a doubt, I have seen a lot of videos were the preppers always says to avoid iodized salt. Did it work for you? Did not let you a stage color or taste like they say?
We have used iodized salt for many many years. Thats all we had here for a long time. Canning salt and pickling salt was something our ancestors didnt have and they used iodized salt too. It never affects taste or color when comparing to canning salt.
For a pickle iodized is fine. If fermenting, use plain salt. Ferments need to develop bacteria unlike a pickle. No vinegar in a ferment.
@@RRaucina good info, thanks for watching our channel.
Did I miss the sugar bag sitting there - do you add sugar to the brine or jars at all?
Yes, i do for my own use add some sugar to the brine while it is boiling. I use about a cup of suger for enough brine to do 4 quarts of eggs. That part is optional, but i prefer a little sugar. It gives it extra flavor.
I love pickled eggs and have tried many recipes. Only question I have is why you say the brine has to be 50% vinegar and water? I’ve seen many recipes with 100% vinegar brine and they were great. Just curious.
Adding the water to the brine is just a change in personal preference. It is fine with pure vinegar bit the eggs will have a much stronger taste.
I'm no expert but I heard that you can use any salt without iodine. I wish I knew why so I would know if it's true or not. Before I knew that I used iodized salt plenty lol
Some peoplesaythatiodized salt causes clouding in the jars but I've canned for 40 years and never had that happen unless a jar doesn't seal. Use whatever salt you like and as long as your jar seals you're fine.
Do you store these on the shelf or refrigerated?
I keep them on a shelf until I open them. After opening them I always keep refrigedated
Why add salt to brine when you added salt to each jar?
I like a little mixed in with the brine to make sure it devolves really good and is evenly distributed in my jars. It would be fine not to do it that way, but I've made so many jars it's hard to break the habbit.
So where is the written recipe?
Sorry, but i didnt write it, I just gave it in the video.
Is it okay to refrigerate them after they cool? I actually like my pickled eggs cold.
Sure thing. I usually put mine in the fridge before I open mine because I like them cold too.
The last video I saw claiming "Award winning pickled eggs" turned out to be the worst pickled eggs I had ever eaten! Are these any good or is it just another waste of eggs, spices and time?
Really they are good. I give several away to friends and Co workers. You can add more or less pepper for heat but they are awsome.awesome. if you try them let me know how they turn out please.
@@earlclaborn I'm alone and have 8 laying hens so the eggs really start to pile up after awhile. lol I haven't had any luck finding pickling lime to preserve them until winter but I've given a dozen dozens away because I live in a completely unsupportive community which would rather buy them at the store for $5 than from me for $3.50. "i just wanted to sell the extras put the few dollars toward feed. I've pickled them with the basic recipe and tried adding a few pepper rings, onion slices and extra peppercorns but didn't find it improved the basic recipe any. The Hot pepper "Award wining" youtube recipe has made me a bit hesitant.... they were horrid! lol I may try yours when I pickle some again. Thanks for the reply Earl :)
@@kellydon2294 the apple cider vinegar I think is the key. The other spices give it a little zing but the 2 types of vinegar makes it really flavorful. You can just try one jar and keep the recipe small to see if you like it before making a big batch also.
@@earlclaborn They sure are good.😃
@@kellydon2294 You have to try these. I just did, and they are amazing. The pickled veggies are perfect for topping off pinto beans as well.
How long will these eggs keep, if they’re being prepared, for prepping?
I have kept them for as much as a year and they are still perfectly fine. Just like green beans or tomatoes in a jar.
Is this process for shelve stable pickled eggs?
Sure I keep them 8 or 9 months like this before we eat them. They should last longer but we eat them too fast.
When you add okra, it doesn't need to be cooked either does it? It just goes in raw.
I don't cook the okra. By not cooking any of the veggies they will stay crunchy and fresh tasting when you open the jar. Thanks for watching. If you try these let me know how they turn out!!!!
@@earlclaborn I will I'm making some today! Super excited to see how they turn out. Thank you
@@kimbass5220 remember after finishing everything up it takes 2 weeks before they are totally done, but I usually Crack open a jar at about 7 or 8 days and they are fantastic.
@@earlclaborn have you ever added Cauliflower? I love pickeled Cauliflower! I would like to add that if it will turn out ok.
@@kimbass5220 oh my I never thought of that but it certainly sounds delicious and I wouldn't mind trying that myself. I may incorporate that in my next batch.
a
Thanks for watching
This recipe is not intended for long term storage at room temperature.
Pickled Eggs - National Center for Home Food Preservation
Pickled eggs must be kept refrigerated and should not be left out at room temperature. The Centers for Disease Control and Prevention (CDC) recommends the eggs be left intact and not poked or pricked, or otherwise handled in a manner that might allow spores or bacteria into the yolk.
I have saved them for 8 months at room temperature on a shelf with no problem at all. I have pickled close to a thousand jars and never had a problem. I wonder how pickled eggs were refrigerated before we had electric refrigerators haha. I would bet they were not refrigerated.
I think you forgot the sugar.
Sometimes I do add sugar to the recipes and it is great with or without it
DON'T HATE, BUT YOU SHOULD NOT WATER BATH THESE AND YOU NEED TO REFRIGERATE.
I dont wather bath these ,and there really isnt a need to refrigerate them unless a jar doesnt seal properly, because they are pickled. I have done this for many years and the eggs will keep longer than we allow them to sit on the shelf. I managed to keep one jar for 8 months without eating it, and they were as fresh as the day we put them in jars and were never refrigerated until we opened them.