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Shelf Stable Pickled Egg- Preserving Eggs for Long Term Food Storage- Quick and Easy Recipe
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- Опубліковано 6 сер 2024
- I have been pickling eggs for a long time and today I'm going to show you the complete process of pickling them for long term storage. These are shelf stable so no need for refrigeration until you open a jar. Are grandparents and great grandparents have been doing this for years. Preserving foods that they are shelf stable is a great way to have food security. And food security is an important part of becoming self sufficient. There are many ways to preserve eggs and pickling them are a favorite way that we do that in our home. Its also super quick and easy. You can eat them straight out of the jar, put them on top of a salad, make egg salad, or even make deviled eggs.
Disclaimer: THIS IS NOT USDA APPROVED RECIPE. Proceed at your own risk.
The silent rant about the feds is all I needed to hear. Big fan!
All we need are our tinfoil hats. Am I right?
that's exactly how I found your video bcz I asked Google "do I need to refrigerate my pickled eggs or can they stay on the counter" answer was refrigerate them at all times 🤔 then I'm like "well how did people keep pickled eggs without refrigeration generations ago" and the first video in the search results was YOUR video.
✨🍻 cheers to free and critical thinkers!
P.S : INSTANT SUBSCRIBER! 😂🎉
Love you and the child helping. So heartwarming in this IT-controlled time.
Lol, my mom was a stickler for rules. I, on the other hand, am not. I think the USDA made these guidelines for all the people who don't have common sense and need the rules, lol. Thanks for the recipe. Can't wait to try it.
You got me as U$DA....I AM SUBSCRIBING RIGHT NOW! You are 100% correct - our parents, grandparent, great-grandparents, etc have been preserving food AND staying out of hospitals for hundreds of years before that corrupt agency (see what they do to supplements while allowing pharma with a list of negative side-effects as long as your arm) ever came along.
💯 agree with what you say about being safe on a shelf or counter. And UK when buy eggs they are unwashed and we don't put them in a fridge and they last ages. USD would have a panic attack if that happened in the US .
Ain’t no bell pepper left! Haha- love it
We love our pickled eggs! You better feed that growing boy 🤣 he is a hungry feller!
This does sound a delicious way to pickle eggs. Simple with flavoursome additions to each jar.
I’m 78 and I live in New Zealand and come from & Farming stock though I now live in a city. I still preserve and I’ve never suffered from food poisoning nor did my parents and my Father was 20 years older than my Mother and neither had either of them.
I inherited their big Waterbath Machine and I simply follow the book’s (that came with it,) instructions. Sometimes 2 water baths per some foods need to be done. You do that if it’s recommended. No problems.
I’m going to be using your recipe and though I’ve no duck eggs now I in the city and off our farm, that’s OK, I will just use Hen eggs I buy from our Farmers Market. Beautiful organic eggs, as were my own, with the deep yellow yolks coming from your birds free ranging or in my day, out in the paddock as we call fields here in my county if you are a farmer.
I will be interested to see your other videos now.
Thank you so very much for this
Margot
New Zealand
I am with you on USDA . My Grandma taught me to can everything. She didn't have a preasure cooker. She used the oven for many hours for meats. I do watch some foreign people around Germany. The still use ovens for meats.
AMEN GIRL!!! My Mom in law learned water bathing ONLY and managed not to unalive 6 kids or she and Dad.
Really interesting and informative video. Just saying, I’m from the UK. I don’t know who/what the USDA are/is. In the UK we have pickled eggs at the pub and at fish and chip shops, they are not refrigerated. Surely we pickle stuff so we don’t have to refrigerate.
USDA is the
United States Department of Agriculture
@@suzannaj3834 thank you 🙂
Corrupt and dishonest @@suzannaj3834
Yes, the same folks that let most of our American food be literally poisoned. NOT the trustworthy group you would think. Most smart Americans think they are paid off by "them"
Here in the USA (where food safety is controlled by the USDA), our commercially canned pickled eggs have a preservative, sodium benzoate, added to them to keep hem shelf stable. It sounds like scary stuff to me.
I steam my yard eggs in an instapot and they peel so easy.. You can do 40-50 at a time. Try seasoning your eggs with Jalapeños, onion and 2 heaping tablespoons of Zatarain’s crawfish, shrimp and crab boil. They are the bomb !!
I like the way that boy eats your prep work. 😂😂😂
Lol I'm with you, people have been eating and storing food for long LONG time before electricity and the FDA. Thanks for a good informative USEFUL video. Definitely earned another sub🏆
You must not ever feed that boy 😂. Love the way he is enjoying everything. Loved the video.
He sure loves a kitchen. I keep wondering if he's headed towards a career as an outdoor/wildlife chef every time I see him there.
Great video! I love the onion rolling off the counter and the boy eating all the bell peps!😂😂😂
He eats all my stuff 😂
I just made first batch of pickled eggs and they came out great. I did place them in the fridge as per online instructions. I was wondering why even put in the fridge if the point to pickling was to preserve food without a fridge. Thanks for your point of view. As a kid I use to buy pickled eggs from a local lil grocery store and they just kept them on the counter. Never got sick and they sold for 25 cents each.
Aaaaand Subscribed. Exactly what I was looking for. Thank you soo so much
Love the attitude! My grandparents have been pickling eggs long before the USDA has been around. Totally agree. Great job! Thank you for sharing!
Thanks for watching!
Valuable information! Thank you for sharing it!
Thanks for posting this!
Great video, Thank you.
Love your kitchen the wood
Love the soy sauce idea. I love just about anything pickled. Once I had eaten a jar of pickles and left with the juice I had a crazy idea, pickled cheese. Can't really recall the cheese I had. Just sliced it up and dropped it into the jar. After about three weeks that was so good.
Hej great idea. Pickled Eggs is an old old tradition in the UK and i love pickled eggs. Love the tips and video, pity the sound inside your home was vey low, but i turned my sound up very high. Thanx for the info .
New subscriber came from a Instagram. I really enjoyed this video. God bless you and your family. God bless your business. God bless this channel. I hope that it grows continued prayers for blessings on you and your family and your animals.
I appreciate a child who loves his fresh veggies.
Good recipe. Looks great.
As a side note i do think the USDA canning rules are great for nubbies. Some have never been taught the old ways. Better safe then sorry. However, I have learned some old ways & am more confident with my ancestors canning.❤❤❤
Good point!
You had me at... whatever usda.
Well at least he likes vegetables( Lol) great recipe!
Great video
Yup on the usda deal!! ❤
6:25 Not following guidelines? I am a subscriber now! 😂 my grandmothers and aunts in Eastern Europe use water baths to can everything !! No refrigeration required.
This is on my new to do list. I love eggs in any form. ❤ Mine wouldn’t be fresh yard eggs hope it’s just as good.
Just subbed! Thanks for sharing!
P.S. The first and ONLY time I made pickled eggs I did not use the water-bath method, and they are DEFINITELY shelf-stable, and still taste amazing months later. I'll try the water-bath, and they'll probably keep about a year.
I let my hard boiled eggs cool completely in a few changes of cold water before peeling, and have only ever added cold vinegar straight from the bottle, with maybe some herbs, spices, Worcestershire or pepper sauces. Store at cellar temperature for at least one month. They are usually eaten within 6.
I've never ate pickled eggs, but these look fantastic!
They are good!!
Appreciate
😂 the patience you have with your child who continued to eat your peppers and veggies... 😂 It's a great snack for sure. I love to see my children eat veggies. That side eye though to see if you notice them disappearing. 😂
😂
LMAO. I thought I was the only one noticing that. I wonder if she noticed. Probably just happy he's eating veggies. I would be! I bet they have plenty. Probably GROWING
Amen sister!
Cool ! I have to try this
Love your kitchen the wood they say not to have any cuts in the eggs when pickling them I always wait at least 2 weeks before boiling new eggs mine from my chickens are alot harder to peel
I really appreciate you posting this recipe, along with the soy sauce variation. I've been looking a long time for a credible recipe for canning pickled eggs & this clearly is it! I've tried 4 separate variations with the recipe & we're excitedly awaiting them to mature to taste them. 😋
Hope you enjoy
I would use extra vinegar when using the soy sauce, as it will dilute the vinegar/water ratio and decrease safety. 😊
I’ve tried many ways to peel fresh eggs. The one way that I’ve found that actually works is before you put egg in water crack the fat end of the egg. I think you will like the results
I use a thumb take to make a little hole it creates a pocket then I dump them in ice water
I really want to thank you for this video. I just pulled a small batch of pickled eggs from the water bath canner. It will really be hard to leave them alone long enough for them to get good. LOL
😂. My kids eat mine quickly too.
3 questions. How do you know for sure if your can sealed or not? Do you put the lids on tight before you put them in the water bath or do they stay loose? When you put them in the water bath and bring them to a boil...do you keep it at a boil for the 15mins or do you cut the heat off and just let them sit in the hot water for 15mins? I'm about to try this and just want clarification
I would think that the soy sauce would dilute down the vinegar solution and extra vinegar would be needed pn that one for safety.
Love this idea otherwise.
Just before my last move, I pickled a gallon of duck eggs. They got lost in the move. I found them 3 years later and they were yummy good! I did not get sick.
No it doesn’t water it down. But you can always add extra vinegar. It won’t hurt anything .
Hi. Excellent presentation. Do you have any experience with steam canning??
Put together a canning/preserving book. I'll buy it.
Thanks. It’s on my list of things to do one day.
I do them similarly but I think anyone who has healthy chickens or get the eggs from someone who keeps them properly then there shouldn’t be a problem with doing it our way - I would not use store bought eggs (I’d never go near barn laid or cage eggs anyway and even free range eggs need to be checked space wise per chicken) or where the chickens are heavily medicated to stay alive to be able to produce eggs. I love your recipe! I’ll try it out with my next batch.
Yea they say after making them not to store them at room temperature but the vinegar preserve them so I want to try them my husband and son loves them I know other people who can thete tomatoes that way but no water bath Canning just hot jars hot eggs or tomatoes and put the lids on it
Late to the comments section, but I had a question!
I want to make shelf stable eggs so I love this, But If I have to hard boiled eggs and then process them for 15 mins do they become extra hard boiled? I’ve heard that egg yolks can start to turn green when over cooked from canning. So my question is, could I soft boil them for 7 mins, then peel, pickle and can them for 15 and have them cooked through but not over cooked?
I would not soft boil them. But, Yes, the yolks do turn an off color after they have been canned awhile but they are still good to eat.
Great vid! Regarding the processing time, what altitude you at?
3000 feet
Can you also use this method for pickled eggs and beets
Hello, im a new subscriber, , i never had pickled eggs , but im definitely going to try this method, my sons love boiled eggs, i do have 2, questions, can i use ready boiled eggs, costco sells bolied eggs about 32 , and can i use store bought eggs ??,, need help 😊
I have used store bought eggs with no problem. Some people say that you shouldn’t use store bought eggs but I use them when I don’t have any farm eggs available and have never had a problem.
As for pre boiled eggs, I would say no. One, you can’t be sure that they were not contaminated by something when then went thru packaging and if they have a bacteria then that could cause your pickled eggs to spoil. And also, when you are pickling eggs, you want to have everything somewhat clean or sterilized. so freshly boiled peeled eggs (they can be hot or just cooled off) , hot sterilized jars and hot liquid to go into them and then I add the washed veggies tothe jars. This is the best for not introducing any harmful things into your jars.
As an Asian, we use lots of lemon grass, kafir leaves, ginger. Maybe u can change to Asian taste.
Hey watching your video and want to know can you do quail eggs the same and can they be put on the shelf too?
Yes you can do quail eggs.
👍
Do you have to adjust your processing time for altitude when water batch canning like you do for pressure canning?
Yes
Do you need to add time based on elevation?
need to grab another bell pepper.. looks like the help is going to eat it all fresh rather than wait for it pickled!!! lol
USDA may have been created for good reason but damn do they mess a lot of things up! I have yet to try pickled eggs but I am intrigued!
They allow food that is banned in other countries so……USDA is a joke
One time saving tip to sterilize the jars, put them in the oven 😊
Little off topic but have you tried pickling fish? I'd be interested to learn more if you have!
No I haven’t tried that. I had someone else ask me about it too so I might have to look into it.
Put a little vinegar in your water when you're boiling those farm eggs. They'll peel way easier
I have a question, I just pickled eggs for the first time. I cleaned and boiled my jars and lids. Let them dry and pickled my eggs, I used both regular vinegar and apple cider vinegar for my eggs, used half of cup of sea salt and spice. Water bath them. Can you tell me if I did everything right or wrong.
USA rules on eggs is completely different to many other countries, we don't refrigerate eggs and we are told specifically not to wash eggs .
What about water glassing eggs.
I recently did 6 half gallon jars.
You only use pickling lime and I used distilled water. I check them every time I go to the pantry and so far all is well.
Ive water glasses them in the past and it worked great . My only recommendation would be to do like gallon jars of them . I used a 3 gallon bucket and one of my kids busted one of the eggs and didn’t notice it and it ruined the entire batch of them.
We are down in our duck population so I don’t have extra eggs for glassing now .
Do you have another video that shows the inside of the egg when you are ready to eat it?
No I don’t. Sorry.
How long does it last please ?
Subed just for comment on usda
👍
I know this video is old, but I'm hoping i can still get an answer. Unfortunately, i don't have chickens, ducks, etc.., so i was wondering if one could do this same process with store bought eggs? If possible, brown or white?
Also, how long have you've been able to keep them on the shelf?
I'm just beginning my long-term food storage journey, and I'm trying to find different ways to store different items long-term in a small space suburban environment.
In reading her replies on other comments, the answers to your questions are yes, you can use store bought eggs and it doesn’t matter if it’s white or brown. She’s had eggs on her shelf last 3+ years and still be good.
What is the name of the glass jars to store your eggs? I'm looking in Amazon to buy a set but the list of jars they are showing is nothing of what I'm looking for. Thanks.
They are either Ball or Kerr. I get them from our local farm store but Walmart usually has them too. I find Amazon is really expensive to buy jars from.
I just re-use the jars from store bought pickles.
Can you do the shelf stable method with pickled beet eggs? 😮
I’ve never pickled beets or added beets to my eggs so I can’t be of much help. Sorry .
Straight vinegar ,???
can you do store bought eggs and they be shelf stable
Yes I use store bought eggs if I don’t have fresh eggs .
Do you tighten lid down hard?
No not super tight. But you don’t want it loose either. You want to just make it snug before you put it into your water bath. Most people say “finger tip tight” so just tighten with your fingertips and not your whole hand.
Do you not have to de-bubble before the lid goes on?
Yes if there’s big bubbles but it’s usually not a problem because the liquid is thin
HI LIZ. IS THAT 15 MINUTES FOR ANY ELEVATION ON WATER BATH CANNING. I LIVE IN TENNESSEE
Yes. I use 15 minutes and I live in Idaho so 15 minutes would work in Tennessee too.
@@lizhayes7474THANK YOU
I just made 5 quarts with undiluted vinegar and set it in the pantry for a few days and there is bubbling still. are they safe to eat?
That’s never happened to me before. They only time it should be bubbling is when you take it out of the water bath. Once it cools there should be no bubbling. I would personally not eat them if they are still bubbling . Was your vinegar boiling before you put it over the eggs?
@@lizhayes7474 yes I boiled the vinegar and it was distilled vinegar. I adddd the spices to the vinegar but the vinegar wasn’t bubbling when I poured it over the eggs. But when I took the jars out of the canner they were boiling. I put the jars in the fridge and no bubbles now. Also there were just a few small bubbles coming up from the bottom when I moved the jars around. Thanks for the help.
How long can they sit on the shelf still sealed?
Years . I’ve add some on my shelf for 3 years and they are still good.
That kid rocks. He eats raw peppers. My kids won’t even eat cooked peppers
What happens if your eggs aren't peeled perfectly and they have a split in it? Can you still use them?
Yes I still use mine if they have a split in them. But they yolks will be slightly mushy when you eat them. I honestly don’t like the mushy yolk if it’s split so I will just eat the egg white on the split ones.
Question…. Why didn’t you use pickling salt. I thought the salt help to persevere.
It does help. And I did use salt. I just used pink Himalayan salt because that’s what I had on hand.
As long as the salt has a sodium nitrite content of 6.25%, it’s pickling/curing salt. Most pink salt has that 6.25%.
Can I take my pickled eggs from the fringe, let them warm, and then water bathe them to stick them on the shelf?
I have never done it but I would say No. when you water bath them your starting with sterilized jar, hot eggs and boiling vinegar. Since they have already been made and handled, I wouldn’t take the chance on having bacteria growing in the jars . But that’s just my opinion.
What gets me is you can go to stores and buy pickled eggs off the shelf and it'll have no extra preservatives. But when people want to do it at home, it's not allowed. So dumb.
Is it possible to put cooked venison sausage in it ?
No. You can’t water bath meat so you would need to pressure can it and I’m assuming that pressure canning would turn your eggs to mush . I would not do it .
I was thinking can you add bacon or we'll meet products make them go bad?
You can’t add meat when you are water bathing . Meat must be pressure canned to be safe.
Do they have a hot spice to them
This batch didn’t because I made them with my kids in mind but you can easily add spice to them. You can just add more pepper flakes or add some sliced jalapeños or other type of peppers to them when canning.
I would probably argue that pickled eggs still should be refrigerated. Botulism spores die only after boiling at 120° for 20 to 100 min, so just boiling for 15 minutes in 100° water won't kill spores. So potentially there's a chance for boutilism spores to survive. The optimal temperature for the spores to grow is 35° - a little above room temperature. So keeping in fridge at 2°-3° will prevent survived spores from growing.
Botulism can’t grow in 4.6 ph or lower or in sugar syrup. Now if a botulism spore were somehow in the middle of the egg…. But how would that ever happen?
Put about a teaspoon baking soda in the boiling water when you boil the eggs, they will peel easier
But yet i can go to the store, any store, and buy picked eggs and they're not in the refrigerator.
🤷♀️
I thought "botulism" couldn't survive in any acidic environment....so, why would the USDA disapprove?
Because more people are raising chickens and have a surplus of eggs, pickling eggs is a GREAT way to use eggs and preserve them. if we get too good at preserving what the animals give us then the government owned chicken and egg business implodes. I'll keep my tinfoil hat on and just pickle my eggs 😅.
2:36
While I certainly do share your love and enthusiasm for our beloved USDA, I would like to contribute what I feel is a very important note of caution. You use fresh eggs from your OWN birds. I would be extremely wary of using commercially grown and processed eggs here in the US for this process. Healthy birds lay healthy eggs, commercial farms producing for the supermarkets... not so healthy. Just a thought.
Do you wb for 25 min?
15 minutes. But that time doesn’t start till the water is boiling
They sell unrefrigerated pickled eggs at Runnings
What's the shelf life?
I’ve had some on the shelf for 3+ years and they are still good. They just have to have a good seal.
Great to find this info! I have only had red beet eggs but only kept in the fridge and enough to use up right away. I'm so excited to try this and also maybe some red beet eggs for shelf stable. Thanks so much!!!
No audio on the process.
The whole video has audio.