How to Make Pickled Eggs
If you find yourself with more eggs that you can possibly consume for they spoil, you can preserve them by pickling the eggs, which will allow you to store them for a later date. While pickled eggs are distinctly different and less versatile than the fresh version, they can add a burst of unusual flavor, and color, to your meals. Once you have pickled the eggs, you can safely keep them in the refrigerator for several months. Does this Spark an idea?
Instructions
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Make as many hard-boiled eggs as you wish to pickle. Ideally, the eggs you select to use should be fairly fresh but not still warm from the chicken - three to four days old is ideal.
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Peel the boiled eggs. You may find it helpful to do this under cool running water, as the water helps separate the egg's membrane from the egg itself.
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Make the pickling solution of your choice. Depending on your preferences, this can be tangy, sweet, sour or spicy. If you want to add visual impact to your pickled eggs, you can even use beet juice to give them a vibrant color. The University of Georgia's National Center for Home Food Preservation and the Washington State University Extension both offer a variety of recipes for this purpose. Bring the solution to a boil and then allow it to simmer for five minutes.
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Place your peeled eggs into sterilized 1-qt. canning jars. Each of these jars should comfortably hold about one dozen eggs. Do not force the eggs into the jars - there should be plenty of room between the eggs.
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Pour the hot pickling solution into each jar. It should completely cover all the eggs in each jar. Seal the jars and then place them in your refrigerator. Allow the eggs to soak in the brine for at least one to two weeks for small eggs and two to four weeks for larger eggs before you consume them.
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References
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