God bless you for taking the time to make this video. Years ago I made these and then forgot how. A few years later I looked up a recipe and got spooked because everyone said “Oooh no, too scary, don’t do it in the canner,” so I gave up. Thanks for sharing unapproved info that could be lifesaving down the road. Again, God bless you! John 3;16
I would like to say thank you for adding the ingredient portions for these canned eggs it makes a huge difference especially for us newbie canners! 8 cups vinegar 8 cups water 50:50 ratio. Thank you for explaining
Absolutely beautiful. Love the fact that you don't give a dime about what the USDA recommends. The jar, looks really nice. A piece of art. I am cooking it in the background as I type!
I have made pickled eggs for 55 years, my Father who taught me, for a lot longer than that. We have never boiled (water bath) the pickled eggs....and have never got sick. Just make sure all eggs are completely submerged in the pickling solution. My eggs are never refrigerated and are just put in the pantry. I usually make 3-5 dozen at a time and always have at least a couple of jars ready to eat. There have been times where I have lost track of a jar and one time, had a jar 9 months old. Those 9 month pickled eggs were the best!!!
I've been making pickled eggs for a few years now. My main recipe is similar to yours. I use apple cider vinegar rather than white and switched out the white sugar for some molasses. My uncle who was born in 1935 says they're the best eggs he's ever had though he may just be buttering me up so I'll keep making them for him. I've always stored them in the refrigerator because I have no experience with canning but the next batch I make I think I'll be trying your method. Thanks for sharing your knowledge.
Thanks for sharing your story with us! Pickled eggs are great, especially when they don’t have to take up space in the fridge long term. We store our fermented sauerkraut in the refrigerator so not having bulk pickled eggs in there too helps free up space.
I'm glad you explained why the band of the lid doesn't stay on. I am new to this and was like "why'd they make these stupid lids come apart like this". Now it makes sense. Great video I am trying this tomorrow!
Thank you so much for this video! I very much appreciate the step-by-step with measurements, and the fact that there is no wasted time, but it's not too fast, either. I love "Amazing Grace" in the background. God's richest blessings on you, my sister!
Oh my goodness, I remember seeing white vinegar eggs in my grandma’s pantry some 50+ years ago! I knew there was a way to make them shelf stable but couldn’t ever find a recipe and she passed when I was just a kid. Just wonderful thank you! I do have a new subscriber request if at all possible. After reading ALL the comments, I did see you mention the Purple Beet Eggs can be shelf stable too. Would it be possible to do a vid? I remember seeing those beautiful purple eggs in the pantry as well.
We’ll do our best at making a video on beet pickled eggs (after apple processing ceases). They’re pretty good too! Thanks for watching and your nice story behind pickled eggs.
I just canned a dozen eggs and I did one change. I added some balsamic vinegar along with apple vinegar and white vinegar. They look good. Will be hard waiting 2 weeks to see how they came out. I used red onion, garlic, peppercorns and jalapeno peppers. I am doing this for hurricane prep as well as long term storage. By the way, I used an electric pressure cooker (Cuisinart) at low temp for 10 minutes. The eggs were really easy to peel.
I just finished canning 4 dozen medium eggs. I learned this back in the 60's. My mom's family was from Gibson, Pennsylvania but we lived in Connecticut. The only thing I didn't see you do was sterilize the jars and lids before packing. I went 10 eggs per jar, but it was crowded, I'll do nine next time, so I have more space for veggies. Thanks for your video and reconfirming my method and time in the water bath.
I have a question..... I followed this recipe and had some of the eggs rise above the brine while the jars were down in the cupboard. I want to try the eggs and the seals are good but was wondering if I should throw away the ones that were above the brine or if they are still safe to eat? Also I'm assuming that the ones in those jars that stayed under the brine are still perfectly fine?
@@mariaguigar6276 I'm not sure what you mean by, above the brine. The brine should have filled the jar to within a quarter to a half an inch. There shouldn't be enough room for anything except some spices to rise above the brine. Now if you're simply talking about the eggs floating, yes some will do that if the jar isn't packed tight enough that they can't move. Depending on how long you had them on the shelf you should have flipped them over every week or two so that the brine was able to cover them and let the spices redistribute. The thing to watch out for is any kind of bad smell or any kind of black or other color forming that doesn't match the seasoning you used. I've never had problems, but I've always made sure the jars stayed completely under water during the water bath and I've always done the bath for at least 15 minutes at a good simmer. If they don't have a funny odor or taste, eat one and wait a few hours if you're still worried. If you followed the directions, they should be fine. Now I'm curious, post a reply after you've had a chance to try them. 🤞🤞
You have NO idea how many times I have viewed this video. I have yet to complete the task, but one of these days, I will make it happen. My family loves pickled eggs. On my bucket list for sure. Thank you!
@@dawnquinn7964 whatcha waiting on, the next egg sale? Hahaha. We just opened a jar of pickled eggs that were canned 2 years ago…perfect! I would encourage you to make some. Don’t delay. Check this out. CANNED PICKLED EGGS | 2 YEARS OLD & STILL PERFECT ua-cam.com/users/shortsEC6DAizRVug?feature=share
I loved this video! You explained the whole process in a very straight forward way. I have been looking for days for a video like this. Thank you so much! Now I know how to pickle eggs!
Thank you. My chickens are not very productive in the winter. This time of year I get so many eggs I cant give them away quick enough. I think you are way cool. Rev
Nice, easy instructions. I did some creative things with the extra broth.... canned a jar of pickled asparagus, put in a jar with sliced carrots in the fridge for a fresh pickle, and just canned the rest of it by itself to have for whenever.
I am so glad to have watched this video. I thought that the white had to be totally unbroken to pickle for long term storage. I am glad to know that it's not true!
I’m sure some would disagree with me but we’ve never had problems with using them. With 26 years of canning experience, nothing scares us. If we can fit it into a mason jar, it gets canned 😉 We appreciate you watching and leaving a message!
This looks like an awesome recipe my daughter loves pickled eggs I'm definitely going to try this one God bless you and keep you and thank you for sharing
grind up your shells and feed them back to your chickens, mix into your garden soil to prevent blossom end rot and sprinkle on top for slugs, or use it yourself for extra calcium and minerals.
We always put egg shells in our garden to amend the soil. Having enough calcium in the soil does help avoid rot. We keep a kitchen compost bucket to place all food scraps, coffee grounds, used unbleached coffee filters, used tea bags, etc. and we toss this into our gardens routinely.
I cook my eggs starting in cold water, boil for 5 minutes, then take of the heat cover for 15 minutes, then dump the hot water and fill the pan with could water and ice. Let it get cold and peel or put the eggs in the frig and peel later. Easy Peel !
I am canning pickles. Juice for pickles is white vinegar, salt, sugar and pickling spices. Plan to use this juice and can some boiled eggs. Thanks for useful info. such as water bath timing. My son loves the pickle juice taste but not the pickle texture. Thanks again.
Just tried making some pickled eggs for the first time. I cheated and grabbed a dilly bean mix. I did the water bath and let them boil for about 15 minutes. Started reading in that time and was getting conflicting information about canning them. Thanks for the video!
Sounds good! There’s a lot of conflicting canning “information” out there. We promise you these canned pickled eggs are great and stable. We’ve been home canning for 26 years now. Pretty sure we’ve got it figured out 😉. Appreciate your comment!
We appreciate you watching! They are quite tasty pickled eggs. Get creative with them. Add in what you like. You can also use white vinegar if desired.
Sometimes peeling hard boiled eggs can be a challenge. We’re putting a variety of items on our pantry shelves. Thanks for leaving us a comment. We appreciate your friendship.
@@RuffCut hi there. It’s not the best practice to do however we do it sometimes. If we do we try to put cardboard between them. That’s where the box the jars come in is handy. We try to leave the plastic on around the box itself when we open them and once jars are filled and canned we put back in the box and on the shelves. Have done it for years that way. The concern stacking on top of other jars is the weight could make the bottom jar seals loose. We’ve not had issues but I’m sure that’s just luck. It’s best not too if you can avoid but I’d rather have stacked jars and maybe loose a couple than to have none. Lol. :) Hope you are doing well and have a great week. Blessings to you and yours!
My favorite pepper for pickling is “mansana” peppers. They’re named mansana (apple) because the look just like a little yellow apple with tiny black seeds, like an apple. Spicy but not too much, with a meaty flesh (yum). Hispanic supermarkets have ‘em
Hi there! It is recommended to store jars without the bands as to not portray a false seal with the lids. Do whatever you are comfortable with. We’ve stored jars both ways and I will say, sometimes the bands can be very hard to remove if left on. We always remove the bands now. Hope this helps answer your question. Thanks for watching!
Great shear TY Any idea on how much salt can be reduced to something like this ? I don't plan on keeping them for longer than 1 month at a time ? Would be cool to do a bunch of small jars(2-3 egg's) for each day preventing the need of a large refrigerator or refrigeration at all.
@@PumpKENs 4 teaspoons of salt are in the brine which fills several jars. You may omit the salt if desired, it’s a flavor enhancer. The vinegar is the preserver.
2 part question, first how long will they store in the pantry? And second how long will they last in the fridge after opening? That's for your time and thanks for the video.
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal, but happens from time to time (likely wouldn’t do with eggs). When in doubt, throw it out. We have canned pickled eggs on our pantry shelves that are upwards of 1.5 years old and they are still good to go. After opened, they will remain good in the refrigerator for several months, as long as all eggs are submerged below the brine (the vinegar brine prevents bacterial growth).
Very nice and soothing thing to watch this lovely morning! Thank you for sharing your recipe with us, I'll definitely be trying these soon! Have a great day and God bless! 🙏
We appreciate you watching and leaving a note here. These pickled eggs are great to have on the pantry shelf and are also delicious. May God bless you in your preparations! -Tom & LeeAnn
Looks delicious! I have a few questions though. Did you let the brine cool before adding it to the jars? Did you have any brine left over? And, have you ever had a jar on the shelf go bad? I'm definitely going to do this! Thanks for the recipe!
Hello there! The brine was only heated up enough to dissolve the sugar and salt, so not very warm at all. I did not let it cool down before adding it to the jars. Yes, there was some brine leftover. Just plop in some more boiled eggs and either can it or keep them in the refrigerator to enjoy now. We have not ever had any jars “go bad” on the shelf. Thanks for watching and asking questions!
@@OutdoorsandCountryLiving What is the average temperature of the area where you store your pickled eggs on a shelf or pantry? I keep my house at 77-78 degrees and am concerned that might be too warm.
Amazing Grace cover your family. Thanks for your teaching . I’d like to know when you cut the eggs is the yolk still yellow or is brown? Thanks for your answer . Be blessed
Hi there! Artificial sweeteners are not recommended for canning as they can negatively alter the taste to the point of being quite unpleasant. The sugar can be omitted as it is used primarily in pickling brines to tame down the tartness of the vinegar and balance flavor. Using other natural alternatives such as honey, agave, or pure maple syrup to add sweetness are also options. Thanks for watching and asking this question!
You don't need canning equipment, my friend! Use what you have. You can usually water bath quarts (or pints) in a large soup pot. Just place a flat metal grate or even a wash cloth on the bottom to keep the jars from bouncing around in the pot while boiling. Fit as many jars in as you can. If you don't have canning jars, save your used jars that have a soft rubber seal around the inside of the lid. I use spaghetti sauce, pickled products, or others to water bath (they cannot be used, however, in a pressure canner!). Improvise! Dip off the hot water when done and lift jars with a thick hand towel or use a pair of strong tongs. Keep the hot jars covered with a light towel to prevent cold drafts and let cool completely before moving them around too much. If the lids do not seal, (EVERY type of lid fails occasionally) place that jar in the fridge and eat soon. I would keep the size of my jars to a quart or smaller. Be brave and get to canning!
Your video is truly great. Thank you so much for sharing your recipe and expertiese on shelf-stable pickled eggs. I'm definitely subscribing to your channel and will share this video with my friends and family. God bless.
I enjoyed this video. I’ve been pretty nervous about canning stuff that’s not approved. One day I’m going to work up the courage to make some pickled eggs lol.
Don’t let it make you nervous. Once you get the hang of canning and find your comfort zone, you’ll be canning everything that fits in a mason jar. Find that courage as we’re entering rough waters! Blessings to you and your family-Tom & LeeAnn
@@maggieruelas8050 not approved means the USDA has not deemed it “safe” for home canning. Many experienced home canners will can “non-approved” foods despite the USDA not putting their stamp of approval on it. It’s an “at your own risk” canning project.
Hi there! I’ve never used quail eggs, so I can’t positively answer that one. I’d assume you could but I’m not 100% sure. With any canned food, you know it’s no longer safe to eat if the contents are foamy, discolored, smells funny, or the seal/lid has popped up or open. With eggs, you’d definitely know they aren’t fit for eating, as they would smell really bad. Hopefully this helps answer your questions. Thanks for watching and commenting. -LeeAnn
@@LoveMusic-pd5iz the toxin which causes botulism is such, but the canned food will display visible signs of spoilage (discoloration, foam, froth, malodorous, obvious signs of it not being fit to eat). We’ve never had any issues and have lived healthy the past 26 years of eating home canned goods 😂 When in doubt, throw it out.
Very nice video. Only i didnt catch what you did after putting the filled jars into the water, and it started boiling you set the time for 15 min. Whas that 15min of boiling? Or slow. I could quit hear. Thank you.
No, not at all. The sugar is added to help cut the tartness of the vinegar, not necessarily to make the eggs taste sweet. Thanks for watching and asking! Vinegar is the life preserver, everything else is for added flavor.
@@OutdoorsandCountryLiving I mean, you literally are saving lives with that information. My g-ma born in 1909 canned Everything like crazy. She never removed the bands. So I assumed it was gospel. But your way is fool proof.
@@bdmenne I guess as a registered nurse, it’s my calling to save lives. Just passing on proper ways and how we store our canned goods. Blessings to you and your family-LeeAnn
So glad I found ur channel too..I have never eaten a pickled egg ..but with all this stuff on food ..etc.. I want to hurry and get started ..these look really good..will make them hopefully tomorrow..thank u !! Stay safe out there..ur fixing to need all that food u have made..I also saw a man make one with polish sausages..would like to try meat in some also..have u tried any with meat.. take care🤗🤗
Not sweet. We think they’re pretty perfect. Adjust the brine to your preferred tartness. We’ve also made a version with all white vinegar, dill, and garlic. Our oldest son prefers this one. Sugar isn’t required, but it does smooth out the twang of the vinegar a tad.
Thank you for the great recipe, I plan to try this one. After watching several other videos they mentioned not to use chipped or rough pealed eggs as they could cause botulism.
Hello and you’re welcome! Using eggs with a tear in the white isn’t the issue with bacteria entering. It’s all about the proper processing and the lids/seals being intact to the jars. Eggs don’t naturally have botulism. To each their own I suppose, but in our 25+ years of home canning, we’ve never had any problems. We appreciate you watching!
I’m new at canning. I loved this video. The step by step along with your calm voice was perfect! I do have a question. A couple of the eggs were about 3/4 out of the brine in the jars when you put the lids on. Will that effect those eggs negatively or will they sink down into the brine in the bath? Thanks alot
They are perfectly fine. Fully pickled. No taste or texture difference. Most folks become concerned because not all eggs are fully submerged in the brine. This is only a concern if you’re going to store them in the refrigerator without canning the jars. Similar to that when fermenting foods (all food contents to be submerged). I wish we could share photos in the comments to allow you to see the jars several months/years after canning. They look just as they did the day I canned them. Perfect and delicious! Thanks for asking and watching.
That would be a whole different recipe, but yes! Pickled beets, the pickled beet juice, sugar, and white vinegar make up the beet juice brine. Maybe we’ll have to show how to do this in a video. We love pickled eggs with beets.
O&CL, how long will these be good for? I never seem to hear anyone make note of that in these egg pickling videos. Of course, seems like they are so delicious to eat...they disappear quickly! Thank you very kindly!
@@MiddleEastMilli lot of factors go into it. If you keep them stored in a dark cool area then it’s not uncommon for us to eat them after 2+ years. Your nose will let you know if they are bad. lol. We have some canned foods we have eaten well beyond that timeframe. Just have to use common sense when you open it and make sure nothing seems off. Pickled items last a long time. Hope this helps and hope you have a wonderful week. Blessings!
Going down into the cupboard to try these pickled eggs for the first time after following your recipe I realized that some of the eggs had rose above the brine are those eggs still safe to eat or should they be discarded? I'm imagining everything that is under that brine in those jars is still good? Thank you for any advice!
I know the longer the better for flavor, but what's the shortest time before trying it required for the pickling? If I need to adjust my recipe I want to know sooner rather than later!😁
@@Mel59841 yes, as steam canning is used for high acid foods only (same as water bath canning). We’ve never owned/used a steam canner personally, so we can’t say for sure what the outcome is.
@@TheBerdinator you may omit the sugar. It’s used to help cut the tartness of the vinegar. The vinegar is the preserver. Sugar, salt, and other things are just flavor enhancers.
We are asked this question often on the majority of our canning videos and here is our answer (as also stated in the video description). FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. We have shelf-stable pickled eggs on our pantry shelves that are over a year old now and still waiting for us to eat them. Thanks for asking!
Since the pickled eggs are water bath canned, the few eggs that aren’t fully submerged will not spoil and will still fully pickle, absorbing the brine. Traditionally, pickled eggs are to be fully emerged in the brine if storing in a refrigerator and not canning them. In this video, we canned them to allow for long shelf life. They are delicious, as we opened and enjoyed some last week. Once a jar is opened, we store it in the refrigerator until gone. As for shelf life: as long as the lids/seals are intact and there aren’t obvious signs of spoilage, these will last many months to years on the shelf. Thanks for watching!
Hi, very informative video. Unfortunately I watched this the day after I made my pickled eggs. Hence need few clarifications please: - I did not do a water bath. Rest all process was same. After pouring the brine I left if on my counter top as is. Will there be an issue since I missed the water bath? - My lids are just the regular metal lids. Not the mason jar ones. Is that okay? - I believe I can leave it on the countertop for 2 weeks before consuming. Once I open, I understand it needs to be refrigerated. But is there an expiry to the opened jars? Should we consume within any set days after opening? Thanks in advance.
Hello! We’ve not ever left pickled eggs at room temperature submerged in the brine, so we can’t speak confidently about this. Have heard that some do this so long as the eggs are fully submerged (the vinegar brine prevents bacteria from forming). Be cautious! Storing them in the refrigerator is best practice if you’re not canning them. As for the lids, it’s fine as long as you keep them in the refrigerator until eaten. We’ve kept pickled eggs in the refrigerator for several months before completely eating and they have been fine.
@@OutdoorsandCountryLiving Thanks a lot for responding. It was out for 24 hrs and then I kept in the refrigerator now. Next time I will do water bath as you mentioned. Thanks again. Take care
God bless you for taking the time to make this video. Years ago I made these and then forgot how. A few years later I looked up a recipe and got spooked because everyone said “Oooh no, too scary, don’t do it in the canner,” so I gave up. Thanks for sharing unapproved info that could be lifesaving down the road. Again, God bless you!
John 3;16
I would like to say thank you for adding the ingredient portions for these canned eggs it makes a huge difference especially for us newbie canners! 8 cups vinegar 8 cups water 50:50 ratio. Thank you for explaining
You’re welcome! Happy egg pickling.
1:1 ratio…
Absolutely beautiful. Love the fact that you don't give a dime about what the USDA recommends. The jar, looks really nice. A piece of art. I am cooking it in the background as I type!
We appreciate you watching and for your nice comment. Enjoy your weekend!
I have made pickled eggs for 55 years, my Father who taught me, for a lot longer than that. We have never boiled (water bath) the pickled eggs....and have never got sick. Just make sure all eggs are completely submerged in the pickling solution. My eggs are never refrigerated and are just put in the pantry. I usually make 3-5 dozen at a time and always have at least a couple of jars ready to eat. There have been times where I have lost track of a jar and one time, had a jar 9 months old. Those 9 month pickled eggs were the best!!!
Yes the pickling solution is the key that’s for sure. Have a great week and thank you for sharing.
I prefer to water bath mine just to sterilize everything and to get a good seal on the jars. ❤❤❤🤗
I too have been pickling for 30 years, I've never water bathed anything.
This is THE most informative video on how to pickle eggs the way my great grandma used to! Thank you so much for making this!!
Our pleasure, glad you like it. Great Grandma’s are the backbone!
I've been making pickled eggs for a few years now. My main recipe is similar to yours. I use apple cider vinegar rather than white and switched out the white sugar for some molasses. My uncle who was born in 1935 says they're the best eggs he's ever had though he may just be buttering me up so I'll keep making them for him. I've always stored them in the refrigerator because I have no experience with canning but the next batch I make I think I'll be trying your method. Thanks for sharing your knowledge.
Thanks for sharing your story with us! Pickled eggs are great, especially when they don’t have to take up space in the fridge long term. We store our fermented sauerkraut in the refrigerator so not having bulk pickled eggs in there too helps free up space.
Last summer I consumed 28 pickled eggs in 7 days at a lake cabin, they are delicious. The perfect go to snack
Yes they are!
Jeez did you open the windows?
@@SouthJerseyMatt sometimes you may need too. Lol. Thanks for watching and for the comment. Blessings!
Loves eggs, or biological warfare? It’s the latter for me 😂
For how long can i keep them in the pantry
You're the Bob Ross of pickled eggs!
Lol, thanks for watching.
Happy little peppers!
Wonderful background music and great information. Thank You!
Her voice just as beautiful as her work🌸
Thank you for watching and the kind comment. Have a great week.
I'm glad you explained why the band of the lid doesn't stay on. I am new to this and was like "why'd they make these stupid lids come apart like this". Now it makes sense. Great video I am trying this tomorrow!
Happy to help! Thanks for watching and enjoy creating your pickled eggs.
I’ve always wondered why those were made like that. I had no idea. This video explained why
Lovely video, really informative, I'll be making some this way asap
Thank you so much for this video! I very much appreciate the step-by-step with measurements, and the fact that there is no wasted time, but it's not too fast, either. I love "Amazing Grace" in the background. God's richest blessings on you, my sister!
We appreciate your kind feedback. May God bless you and your family.
@@OutdoorsandCountryLiving oh YAY, you're ok. Thank You, Lord!!! Please make more videos💟
@@ladyela9283 we plan to soon. Current life circumstances have made it more challenging lately. We appreciate your concern and support!
Oh my goodness, I remember seeing white vinegar eggs in my grandma’s pantry some 50+ years ago! I knew there was a way to make them shelf stable but couldn’t ever find a recipe and she passed when I was just a kid. Just wonderful thank you! I do have a new subscriber request if at all possible. After reading ALL the comments, I did see you mention the Purple Beet Eggs can be shelf stable too. Would it be possible to do a vid? I remember seeing those beautiful purple eggs in the pantry as well.
We’ll do our best at making a video on beet pickled eggs (after apple processing ceases). They’re pretty good too! Thanks for watching and your nice story behind pickled eggs.
I just canned a dozen eggs and I did one change. I added some balsamic vinegar along with apple vinegar and white vinegar. They look good. Will be hard waiting 2 weeks to see how they came out. I used red onion, garlic, peppercorns and jalapeno peppers. I am doing this for hurricane prep as well as long term storage. By the way, I used an electric pressure cooker (Cuisinart) at low temp for 10 minutes. The eggs were really easy to peel.
That’s great! Thanks for sharing and watching. Best wishes in your preparations.
WOOT Made pickeld eggs!! This was an easy process to do! I think I will start buying the 7 1/2 dozen eggs at Costco and get pickling!!!
Way to go! We sure enjoy pickled eggs. Great snack! Thanks for letting us know you made them.
I just finished canning 4 dozen medium eggs. I learned this back in the 60's. My mom's family was from Gibson, Pennsylvania but we lived in Connecticut. The only thing I didn't see you do was sterilize the jars and lids before packing. I went 10 eggs per jar, but it was crowded, I'll do nine next time, so I have more space for veggies. Thanks for your video and reconfirming my method and time in the water bath.
I have a question..... I followed this recipe and had some of the eggs rise above the brine while the jars were down in the cupboard. I want to try the eggs and the seals are good but was wondering if I should throw away the ones that were above the brine or if they are still safe to eat?
Also I'm assuming that the ones in those jars that stayed under the brine are still perfectly fine?
@@mariaguigar6276 I'm not sure what you mean by, above the brine. The brine should have filled the jar to within a quarter to a half an inch. There shouldn't be enough room for anything except some spices to rise above the brine. Now if you're simply talking about the eggs floating, yes some will do that if the jar isn't packed tight enough that they can't move. Depending on how long you had them on the shelf you should have flipped them over every week or two so that the brine was able to cover them and let the spices redistribute. The thing to watch out for is any kind of bad smell or any kind of black or other color forming that doesn't match the seasoning you used. I've never had problems, but I've always made sure the jars stayed completely under water during the water bath and I've always done the bath for at least 15 minutes at a good simmer. If they don't have a funny odor or taste, eat one and wait a few hours if you're still worried. If you followed the directions, they should be fine. Now I'm curious, post a reply after you've had a chance to try them. 🤞🤞
Oh my goodness.. They look delicious & so pretty in the jars. Thank you for sharing. Have a good day!
So colorful! They look like Christmas presents
Appreciate your comment. Thanks for watching.
You have NO idea how many times I have viewed this video. I have yet to complete the task, but one of these days, I will make it happen. My family loves pickled eggs. On my bucket list for sure. Thank you!
@@dawnquinn7964 whatcha waiting on, the next egg sale? Hahaha. We just opened a jar of pickled eggs that were canned 2 years ago…perfect! I would encourage you to make some. Don’t delay. Check this out.
CANNED PICKLED EGGS | 2 YEARS OLD & STILL PERFECT
ua-cam.com/users/shortsEC6DAizRVug?feature=share
I loved this video! You explained the whole process in a very straight forward way. I have been looking for days for a video like this. Thank you so much! Now I know how to pickle eggs!
Thank you for watching and for your kindness. These eggs are awesome!
My family loves when I add a little curry. Thank you for the video. I usually store mine in frig.
Bet that would be good too. Thanks for watching.
Great idea!
Thank you. My chickens are not very productive in the winter. This time of year I get so many eggs I cant give them away quick enough. I think you are way cool. Rev
We appreciate your comment and wish you good health!
Nice, easy instructions. I did some creative things with the extra broth.... canned a jar of pickled asparagus, put in a jar with sliced carrots in the fridge for a fresh pickle, and just canned the rest of it by itself to have for whenever.
Great use of extra brine. Thanks for watching!
Fantastic eggs, they look like artwork. I am boiling eggs already to do the
Thank you so much for sharing. I am from South africa africa
@@celiaguillaume334 you are welcome. Let us know how you like them. Have a wonderful week!
@OutdoorsandCountryLiving they look so good but I will let them sit for 2 weeks before I try them. Thanks for the recipe
It looks so delicious and tempting well prepared and presented enjoyed the whole process,thanks for sharing the wonderful recipe
They are quite tasty. Thanks for watching!
I have not ever canned pickled eggs but your recipe looks so delicious I am going to give it a try…
Thanks for watching and leaving a message. They are good!
I am so glad to have watched this video. I thought that the white had to be totally unbroken to pickle for long term storage. I am glad to know that it's not true!
I’m sure some would disagree with me but we’ve never had problems with using them. With 26 years of canning experience, nothing scares us. If we can fit it into a mason jar, it gets canned 😉 We appreciate you watching and leaving a message!
This looks like an awesome recipe my daughter loves pickled eggs I'm definitely going to try this one God bless you and keep you and thank you for sharing
They are definitely tasty. Thank You!
Video so good I had to ubscribe and thank you for the 2 minute boil tip saves gas/ power
grind up your shells and feed them back to your chickens, mix into your garden soil to prevent blossom end rot and sprinkle on top for slugs, or use it yourself for extra calcium and minerals.
We always put egg shells in our garden to amend the soil. Having enough calcium in the soil does help avoid rot. We keep a kitchen compost bucket to place all food scraps, coffee grounds, used unbleached coffee filters, used tea bags, etc. and we toss this into our gardens routinely.
I cook my eggs starting in cold water, boil for 5 minutes, then take of the heat cover for 15 minutes, then dump the hot water and fill the pan with could water and ice. Let it get cold and peel or put the eggs in the frig and peel later. Easy Peel !
This is the way my wife made them. I've never been dead from them. Not even once!
Lol That’s a blessing 😀 stay well and thanks for the comment!
Sir do you think if you died even once you would come back to tell us lmfaoo 😁😁😁
I don't believe you. 😂😂
@@OutdoorsandCountryLiving lol💖💖💖💖
@@Quillons1 Honest Injun!🤚🤞
I am canning pickles. Juice for pickles is white vinegar, salt, sugar and pickling spices. Plan to use this juice and can some boiled eggs. Thanks for useful info. such as water bath timing. My son loves the pickle juice taste but not the pickle texture. Thanks again.
Appreciate your message and thanks for watching. Good use of the leftover pickling brine!
Just tried making some pickled eggs for the first time. I cheated and grabbed a dilly bean mix. I did the water bath and let them boil for about 15 minutes. Started reading in that time and was getting conflicting information about canning them. Thanks for the video!
Sounds good! There’s a lot of conflicting canning “information” out there. We promise you these canned pickled eggs are great and stable. We’ve been home canning for 26 years now. Pretty sure we’ve got it figured out 😉. Appreciate your comment!
Thank you… Very enjoyable video, and I especially loved the music right at the end. 😊
You’re welcome! We appreciate your comment. Enjoy the week ahead!
Great recipe tku. I like the background music. Some people may have not noticed
We appreciate your feedback. Blessings!
Loved it. Sharing this with my friends
We appreciate your feedback. May you have a blessed weekend.
Looks like Christmas in a jar 😁. Can't wait to get started!!
We appreciate you watching! They are quite tasty pickled eggs. Get creative with them. Add in what you like. You can also use white vinegar if desired.
😅 my boyfriend asked if we are going to give out pickled eggs for Christmas and I told him we just might lol. 🤷🏻♀️
@@elettramia6380 Lol, that’s funny! Go for it.
they looK real good....I wish I knew how to peel a yard egg without tearing them up...great food for the shelf...Thanks
Sometimes peeling hard boiled eggs can be a challenge. We’re putting a variety of items on our pantry shelves. Thanks for leaving us a comment. We appreciate your friendship.
@@OutdoorsandCountryLiving is it OK to stack jars on top of each other in storage?
@@RuffCut hi there. It’s not the best practice to do however we do it sometimes. If we do we try to put cardboard between them. That’s where the box the jars come in is handy. We try to leave the plastic on around the box itself when we open them and once jars are filled and canned we put back in the box and on the shelves. Have done it for years that way. The concern stacking on top of other jars is the weight could make the bottom jar seals loose. We’ve not had issues but I’m sure that’s just luck. It’s best not too if you can avoid but I’d rather have stacked jars and maybe loose a couple than to have none. Lol. :) Hope you are doing well and have a great week. Blessings to you and yours!
@@OutdoorsandCountryLiving yes we use cardboard too...I just haven't done it without the rings on them....Thanks
@@RuffCut no problem. Have a great evening.
I like your recipe, I think I would add cilantro
My favorite pepper for pickling is “mansana” peppers. They’re named mansana (apple) because the look just like a little yellow apple with tiny black seeds, like an apple. Spicy but not too much, with a meaty flesh (yum). Hispanic supermarkets have ‘em
We’ve never had any but sounds as if it’s something that we would like.
Do you HAVE to remove the bands?
Hi there! It is recommended to store jars without the bands as to not portray a false seal with the lids. Do whatever you are comfortable with. We’ve stored jars both ways and I will say, sometimes the bands can be very hard to remove if left on. We always remove the bands now. Hope this helps answer your question. Thanks for watching!
Great shear TY
Any idea on how much salt can be reduced to something like this ? I don't plan on keeping them for longer than 1 month at a time ? Would be cool to do a bunch of small jars(2-3 egg's) for each day preventing the need of a large refrigerator or refrigeration at all.
@@PumpKENs 4 teaspoons of salt are in the brine which fills several jars. You may omit the salt if desired, it’s a flavor enhancer. The vinegar is the preserver.
Soo Amazing Egg pickled recipe
First time I seen this unique recipe
New friend here 🎁 you dear friend
We appreciate you watching. Thanks
2 part question, first how long will they store in the pantry? And second how long will they last in the fridge after opening? That's for your time and thanks for the video.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal, but happens from time to time (likely wouldn’t do with eggs). When in doubt, throw it out.
We have canned pickled eggs on our pantry shelves that are upwards of 1.5 years old and they are still good to go. After opened, they will remain good in the refrigerator for several months, as long as all eggs are submerged below the brine (the vinegar brine prevents bacterial growth).
@@OutdoorsandCountryLiving thanks so much. BTW I love your videos. I made them and can't wait to try it. Again thanks and God bless you
@@johnnyharden997 our pleasure, you’re welcome. We appreciate your kind words. May God bless you and your family as well.
@@OutdoorsandCountryLiving 💖
I do have one more request, a recipe for homemade chili 😋
I've been pickling a lot of eggs this year. We totally love your recipe and how you do them. Thanks so much.
Glad you’re enjoying the pickled eggs. Thanks for sharing this with us! Have a good rest of the week.
Very nice and soothing thing to watch this lovely morning! Thank you for sharing your recipe with us, I'll definitely be trying these soon! Have a great day and God bless! 🙏
We appreciate you watching and leaving a note here. These pickled eggs are great to have on the pantry shelf and are also delicious. May God bless you in your preparations! -Tom & LeeAnn
Looks delicious! I have a few questions though. Did you let the brine cool before adding it to the jars? Did you have any brine left over? And, have you ever had a jar on the shelf go bad? I'm definitely going to do this! Thanks for the recipe!
Hello there! The brine was only heated up enough to dissolve the sugar and salt, so not very warm at all. I did not let it cool down before adding it to the jars. Yes, there was some brine leftover. Just plop in some more boiled eggs and either can it or keep them in the refrigerator to enjoy now. We have not ever had any jars “go bad” on the shelf. Thanks for watching and asking questions!
@@OutdoorsandCountryLiving do you keep in fridge or on shelf
@@RavenWolfDrum69 on the shelf until a jar is opened, then we keep the opened jar in the refrigerator as we eat them.
I buy quail eggs from and old toner who does the same thing. Well, idk if he even waterbath them, but the jars are sealed
@@OutdoorsandCountryLiving What is the average temperature of the area where you store your pickled eggs on a shelf or pantry? I keep my house at 77-78 degrees and am concerned that might be too warm.
Thank you, such a nice video! (Scratches belly and looks hopefully in fridge for delicious pickled eggs). Good stuff.
We hope you find pickled eggs in your refrigerator AND pantry! Thanks for watching and for the chuckle 🤭
I enjoyed your video. I have been looking for a simple way to pickles eggs. Thanks!
We appreciate you watching and leaving a comment.
Those look beautiful
Thank You!
Amazing Grace cover your family. Thanks for your teaching . I’d like to know when you cut the eggs is the yolk still yellow or is brown? Thanks for your answer . Be blessed
The yolks are yellow, no gray or brown! Thank you for your kind words. May God bless you!!
Wow. Enjoyed this video. Thanks
We thank you for watching!
Can you use Splenda instead of real sugar? Someone please have an answer. One of the best videos on this subject.
Hi there! Artificial sweeteners are not recommended for canning as they can negatively alter the taste to the point of being quite unpleasant. The sugar can be omitted as it is used primarily in pickling brines to tame down the tartness of the vinegar and balance flavor. Using other natural alternatives such as honey, agave, or pure maple syrup to add sweetness are also options. Thanks for watching and asking this question!
Good video informative, amazing grace was a nice touch
We appreciate you leaving us a message.
You had me at "not approved".
lol
This comment made me subscribe lol. My people :)
They look wonderful!
And they are! Thanks for watching.
Brilliant, my son loves these x
Wonderful video and great background music. I don’t have any canning equipment yet.
You don't need canning equipment, my friend! Use what you have. You can usually water bath quarts (or pints) in a large soup pot. Just place a flat metal grate or even a wash cloth on the bottom to keep the jars from bouncing around in the pot while boiling. Fit as many jars in as you can. If you don't have canning jars, save your used jars that have a soft rubber seal around the inside of the lid. I use spaghetti sauce, pickled products, or others to water bath (they cannot be used, however, in a pressure canner!). Improvise! Dip off the hot water when done and lift jars with a thick hand towel or use a pair of strong tongs. Keep the hot jars covered with a light towel to prevent cold drafts and let cool completely before moving them around too much. If the lids do not seal, (EVERY type of lid fails occasionally) place that jar in the fridge and eat soon. I would keep the size of my jars to a quart or smaller.
Be brave and get to canning!
Awesome video, thank you. Subscribed now
Welcome and thank you!
Your video is truly great. Thank you so much for sharing your recipe and expertiese on shelf-stable pickled eggs. I'm definitely subscribing to your channel and will share this video with my friends and family. God bless.
Welcome and thank you for your kindness! Praying for many blessings to you and your family!
I enjoyed this video. I’ve been pretty nervous about canning stuff that’s not approved. One day I’m going to work up the courage to make some pickled eggs lol.
Don’t let it make you nervous. Once you get the hang of canning and find your comfort zone, you’ll be canning everything that fits in a mason jar. Find that courage as we’re entering rough waters! Blessings to you and your family-Tom & LeeAnn
What does “Not Approved” mean?
@@maggieruelas8050 not approved means the USDA has not deemed it “safe” for home canning. Many experienced home canners will can “non-approved” foods despite the USDA not putting their stamp of approval on it. It’s an “at your own risk” canning project.
@@maggieruelas8050 what do you think it means
Not sure. That is why I’m asking. But, if I had to guess, maybe that it’s not that safe to do (?)
Thank you for this video. I love picked eggs in a pickled beet juice "brine" and have been looking for a canning method.
You’re welcome and thank you for watching!
Never had a pickled egg but worth a try ❤
Can the same be done with quail eggs? How would I know if the eggs went bad while on the shelf? Thank you for the excellent video!
Hi there! I’ve never used quail eggs, so I can’t positively answer that one. I’d assume you could but I’m not 100% sure. With any canned food, you know it’s no longer safe to eat if the contents are foamy, discolored, smells funny, or the seal/lid has popped up or open. With eggs, you’d definitely know they aren’t fit for eating, as they would smell really bad. Hopefully this helps answer your questions. Thanks for watching and commenting. -LeeAnn
@@OutdoorsandCountryLiving Unless they have botulism, which is odorless, tasteless, and invisible.
@@LoveMusic-pd5iz the toxin which causes botulism is such, but the canned food will display visible signs of spoilage (discoloration, foam, froth, malodorous, obvious signs of it not being fit to eat). We’ve never had any issues and have lived healthy the past 26 years of eating home canned goods 😂 When in doubt, throw it out.
Very nice video. Only i didnt catch what you did after putting the filled jars into the water, and it started boiling you set the time for 15 min. Whas that 15min of boiling? Or slow. I could quit hear. Thank you.
Yes, process the jars for 15 minutes in the boiling water. Water bath canning is always done at a rolling boil for the designated time.
If you omit sugar does that make a difference in being able to shelf store?
No, not at all. The sugar is added to help cut the tartness of the vinegar, not necessarily to make the eggs taste sweet. Thanks for watching and asking! Vinegar is the life preserver, everything else is for added flavor.
Wow! Never knew to remove the bands!!
Yep! Thanks for watching
@@OutdoorsandCountryLiving I mean, you literally are saving lives with that information. My g-ma born in 1909 canned Everything like crazy. She never removed the bands. So I assumed it was gospel. But your way is fool proof.
@@bdmenne I guess as a registered nurse, it’s my calling to save lives. Just passing on proper ways and how we store our canned goods. Blessings to you and your family-LeeAnn
That looks really good.
Oh they are! Thanks.
Thank you for the lesson. I am hearing impaired so I can't tell if you said to can them for 15 minutes or 50 minutes. Thank you.
You’re welcome, 15 minutes. Thanks for watching!
@@OutdoorsandCountryLiving Your welcome. Thank you.
So glad I found ur channel too..I have never eaten a pickled egg ..but with all this stuff on food ..etc.. I want to hurry and get started ..these look really good..will make them hopefully tomorrow..thank u !! Stay safe out there..ur fixing to need all that food u have made..I also saw a man make one with polish sausages..would like to try meat in some also..have u tried any with meat.. take care🤗🤗
We have not made any pickled eggs with meat, as we can meats separately. May God bless you and your family in your preparations.
Are these sweet? I like the tart picked eggs.
Not sweet. We think they’re pretty perfect. Adjust the brine to your preferred tartness. We’ve also made a version with all white vinegar, dill, and garlic. Our oldest son prefers this one. Sugar isn’t required, but it does smooth out the twang of the vinegar a tad.
Hello, 🖐Great video my friend! 💯💖💪👀Thanks for sharing! 👉👉👍👍20
Thanks for watching! Take care
Love the way it looks. I bet they taste awesome.
They are definitely tasty. Thanks for watching and leaving a message. We hope you’re having a good weekend. -Tom & LeeAnn
Thank you for the great recipe, I plan to try this one.
After watching several other videos they mentioned not to use chipped or rough pealed eggs as they could cause botulism.
Hello and you’re welcome! Using eggs with a tear in the white isn’t the issue with bacteria entering. It’s all about the proper processing and the lids/seals being intact to the jars. Eggs don’t naturally have botulism. To each their own I suppose, but in our 25+ years of home canning, we’ve never had any problems. We appreciate you watching!
Thanks 😊
I’m new at canning. I loved this video. The step by step along with your calm voice was perfect! I do have a question. A couple of the eggs were about 3/4 out of the brine in the jars when you put the lids on. Will that effect those eggs negatively or will they sink down into the brine in the bath? Thanks alot
They are perfectly fine. Fully pickled. No taste or texture difference. Most folks become concerned because not all eggs are fully submerged in the brine. This is only a concern if you’re going to store them in the refrigerator without canning the jars. Similar to that when fermenting foods (all food contents to be submerged). I wish we could share photos in the comments to allow you to see the jars several months/years after canning. They look just as they did the day I canned them. Perfect and delicious! Thanks for asking and watching.
You should tell us your altitude as it will make a difference in timing
Indiana, below 1,000 feet. See altitude chart in the video description for more details on appropriate processing times.
Nice! Can you add beets and or beet juice? Thank you
That would be a whole different recipe, but yes! Pickled beets, the pickled beet juice, sugar, and white vinegar make up the beet juice brine. Maybe we’ll have to show how to do this in a video. We love pickled eggs with beets.
@@OutdoorsandCountryLiving Thank you!
Great video
Thank You!
Hello all. The eggs turned out great! Thx again. The eggs were tough to peel, any tricks?
Peel them under cold running water. 🙂 thank you for commenting and watching. Have a blessed day.
You don't tighten the lids down after removing them from the water bath?
No, you only do that with the reusable plastic canning lids, not traditional metal lids and bands.
Absolutely beautiful. Subscribing for sure. Thank You
O&CL, how long will these be good for? I never seem to hear anyone make note of that in these egg pickling videos. Of course, seems like they are so delicious to eat...they disappear quickly! Thank you very kindly!
@@MiddleEastMilli lot of factors go into it. If you keep them stored in a dark cool area then it’s not uncommon for us to eat them after 2+ years. Your nose will let you know if they are bad. lol. We have some canned foods we have eaten well beyond that timeframe. Just have to use common sense when you open it and make sure nothing seems off. Pickled items last a long time. Hope this helps and hope you have a wonderful week. Blessings!
@@OutdoorsandCountryLiving Thank you very much.........understood.
@ no problem. Have a great day.
thank you, how long before you open?
We like waiting for at least two weeks before eating homemade pickled foods to allow full infusion of flavors.
What is a good use for the leftover pickling juice once I’ve eaten all the eggs?
You could possibly use it for making a homemade salad dressing? We don’t typically save ours.
Going down into the cupboard to try these pickled eggs for the first time after following your recipe I realized that some of the eggs had rose above the brine are those eggs still safe to eat or should they be discarded?
I'm imagining everything that is under that brine in those jars is still good?
Thank you for any advice!
I know the longer the better for flavor, but what's the shortest time before trying it required for the pickling? If I need to adjust my recipe I want to know sooner rather than later!😁
Usually we like to wait about 2 weeks for full flavor.
Can you also do them in a steam canner?
@@Mel59841 yes, as steam canning is used for high acid foods only (same as water bath canning). We’ve never owned/used a steam canner personally, so we can’t say for sure what the outcome is.
great job, I have basically done the same with great results.
Can I pickle without sugar? I'm diabetic. I also need to have low sodium. Is that possible to preserve eggs?
@@TheBerdinator you may omit the sugar. It’s used to help cut the tartness of the vinegar. The vinegar is the preserver. Sugar, salt, and other things are just flavor enhancers.
How long do they last in pantry and thank you for sharing the recipe.
We are asked this question often on the majority of our canning videos and here is our answer (as also stated in the video description).
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
We have shelf-stable pickled eggs on our pantry shelves that are over a year old now and still waiting for us to eat them.
Thanks for asking!
@@OutdoorsandCountryLiving great thank you
ive never had pickled eggs, but it looks great. I'm going to try this.
Pickled eggs are quite firm in nature but very tasty! Thanks for watching and leaving us a comment. Enjoy making the eggs!
Hi there, great looking Eggs...however doesn't the brine have to be above the eggs whilst in the jars? Thank You for sharing ...Be Well💛
Since the pickled eggs are water bath canned, the few eggs that aren’t fully submerged will not spoil and will still fully pickle, absorbing the brine. Traditionally, pickled eggs are to be fully emerged in the brine if storing in a refrigerator and not canning them. In this video, we canned them to allow for long shelf life. They are delicious, as we opened and enjoyed some last week. Once a jar is opened, we store it in the refrigerator until gone. As for shelf life: as long as the lids/seals are intact and there aren’t obvious signs of spoilage, these will last many months to years on the shelf. Thanks for watching!
@@OutdoorsandCountryLiving ...Thank You So Much for Responding...Greatly Appreciate it!!! They look delicious...Yum💛💛
Thanks for sharing!
Loved the video
We appreciate you watching!
I can’t wait to try this ! It looks so easy and yummy ! Thanks so much for sharing ♥️
We think they’re simple to make and they taste great. Such a good item to have in the pantry! Thanks for watching.
Your very great to watch you don't miss a step I have much more confidence to try eggs ❣️
Thank you and you’ve got this! Don’t let it intimidate you.
Hi, very informative video. Unfortunately I watched this the day after I made my pickled eggs. Hence need few clarifications please:
- I did not do a water bath. Rest all process was same. After pouring the brine I left if on my counter top as is. Will there be an issue since I missed the water bath?
- My lids are just the regular metal lids. Not the mason jar ones. Is that okay?
- I believe I can leave it on the countertop for 2 weeks before consuming. Once I open, I understand it needs to be refrigerated. But is there an expiry to the opened jars? Should we consume within any set days after opening?
Thanks in advance.
Hello!
We’ve not ever left pickled eggs at room temperature submerged in the brine, so we can’t speak confidently about this. Have heard that some do this so long as the eggs are fully submerged (the vinegar brine prevents bacteria from forming). Be cautious! Storing them in the refrigerator is best practice if you’re not canning them. As for the lids, it’s fine as long as you keep them in the refrigerator until eaten. We’ve kept pickled eggs in the refrigerator for several months before completely eating and they have been fine.
@@OutdoorsandCountryLiving Thanks a lot for responding. It was out for 24 hrs and then I kept in the refrigerator now. Next time I will do water bath as you mentioned. Thanks again. Take care
nice video
Thank you. Hope you enjoy the rest of your week. Blessings!