If you’ve never tried pickled eggs, you’re in for a treat! They’re tangy, flavorful, and delicious. Plus, if you’re raising backyard chickens for egg production, making pickled eggs is an easy way to keep those farm fresh eggs for a little longer. Because of their high quality, fresh eggs are the best for pickling and storing for a long period of time.
Pickled eggs are hard-boiled eggs preserved in a brine of vinegar and often added spices. Traditionally, they were made as a way to make sure eggs lasted for months before refrigeration was common. Today, they’re still great to make as a snack or to incorporate in different dishes.
Whether you’re looking to preserve your fresh eggs or just want to try a new way to enjoy eggs, pickled eggs are a great thing to make. With this recipe from Blain’s Farm & Fleet, you can make your own pickled eggs, right at home.
The first thing you’ll need to do is make sure your eggs are clean, especially if they’re fresh from your backyard flock. Before you pickle the eggs, you need to boil them. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat to low, and simmer for 9-12 minutes.
After cooking, cool the eggs down by submerging them in cold water. Then, remove the shells. Once the eggs are cooled and peeled, they’re ready to be pickled!
The brine will soak into the eggs and give them their tangy, pickled flavor. Combine the vinegar, water, sugar, and any other pickling spices and add-ins you’d like in a medium saucepan. Bring to a boil, then remove it from the heat. Allow it to cool for at least 15 minutes.
Pickled eggs are best stored in a glass container with a tightly sealed lid. Make sure the jars are clean and sterile.
The most you’ll want to put in a jar is 12 eggs. A quart mason jar is large enough to hold about 12 medium-sized eggs. You can go smaller if you want, but using a larger jar will be the easiest way to pickle eggs.
Place the eggs into the jar. Make sure you leave enough room for the brine to cover them completely.
Use a pot holder or cloth to handle the warm brine safely. Then, carefully pour the brine over the eggs. Make sure they’re fully submerged. Leave a little space at the top for expansion, then seal the jar.
Pickled eggs need time to soak up the brine and become well-seasoned. Once cooled to room temperature, place them in the refrigerator, and wait at least seven days before eating. The longer they sit, they tangier they’ll get.
Unlike other home canning goods, pickled eggs need to be stored in the refrigerator at all times to prevent bacterial growth. Homemade pickled eggs should be eaten within two to three months for the best flavor quality. We recommend labeling your jars with the date you prepared them on to keep track of how long they’ve been in your fridge.
While the classic version is simple and delicious, there are so many different ways to customize your pickled eggs. Here are a few different variations to get you started:
There are many different ways to serve pickled eggs. Here are some options to enjoy them:
Now that you know the process, it’s time to try your hand at making pickled eggs! We recommend starting with the basic old fashioned pickled eggs recipe, then experimenting with flavors until you find your favorite.
At Blain’s Farm & Fleet, we understand that using ingredients from your garden and farm are important for you and your family. That’s why we carry all the canning supplies you’ll need to preserve your hard-earned vegetables, eggs, and more.
For more recipes like this one, check out our other Canning articles.
