Canning Pickled Eggs

There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Acknowledgments Recipes adapted and used with permission from: Peter Piper Picked A Peck of Pickled Eggs, Georgia Egg Commission (undated). Original Acknowledgements on the Georgia Egg Commission publication: Dr. James C. Acton, Department of Food Science, Clemson University; Dr. Walter M. Britton, Department of Poultry Science, University of Georgia; The American Egg Board, Park Ridge, Illinois; and Preserving and Pickling Eggs at Home, Cooperative Extension Service, University of Wisconsin.

• Ready In: 1 hr 18 mins
• Serves: 6-12
• Yields: 12 fresh eggs

Ingredients

• RED BEET EGGS

• 1  cup  red  beet juice (from canned beets)
• 1 1⁄2 cups cider vinegar
• 1  teaspoon brown sugar
• 3  canned whole tiny red beets (or several slices of beets can be used)

• SWEET AND SOUR EGGS

• 1 1⁄2 cups  pasteurized apple cider
• 1⁄2 cup cider vinegar
• 1 (12 ounce) package  red cinnamon candies
• 1  tablespoon  whole mixed pickling spice
• 2  tablespoons salt
• 1  teaspoon  garlic salt

• CIDERED EGGS

• 1 1⁄2 cups  pasteurized sweet apple cider or 1 1⁄2 cups  apple juice
• 1⁄2 cup white vinegar
• 6  thin slices onions
• 12  teaspoons salt
• 1  teaspoon  whole  pickling spices
• 1  peeled garlic clove

• DILLED EGGS

• 1 1⁄2 cups white vinegar
• 1  cup water
• 3⁄4 teaspoon dill weed
• 1⁄4 teaspoon white pepper
• 3  teaspoons salt
• 1⁄4 teaspoon mustard seeds
• 1⁄2 teaspoon  onion juice or 1⁄2 teaspoon  minced onion
• 1⁄2 teaspoon  minced garlic or 1  peeled garlic clove

• PINEAPPLE PICKLED EGGS

• 1 (12 ounce) can  unsweetened pineapple juice (If sweetened pineapple juice is used, omit sugar)
• 1 1⁄2 cups white vinegar
• 2  medium onions, peeled and sliced
• 1⁄4 cup sugar
• 1  teaspoon salt
• 1  teaspoon  whole  pickling spices

Directions

1. Each of these recipes uses 12 peeled, hard-cooked eggs.
2. The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
3. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
4. There needs to be plenty of pickling solution, and enough to completely cover the eggs.
5. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.