Simple Pickled Eggs Recipe | CDKitchen.com (2024)

FAQs

How long should eggs be pickled before eating? ›

Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them.

It takes at least 24 hours for the pickling liquid to work its magic on the eggs, and letting them rest there for a few days is even better. If you're not going to eat them in the first few days, it makes sense to add a bit of water to thin out the brine.

Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs. Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings.

A wide-mouth quart-sized jar will hold a dozen eggs. Peeling fresh hard-boiled eggs can be difficult. I keep the dozen I plan to pickle in a separate, labeled egg carton in the refrigerator and give them 3-5 days before I boil them.

To make a batch of pickled eggs, be sure to wash all utensils and surface areas (including hands) very well. Sanitize jars that will hold the eggs for 10 minutes in boiling water, before filling with boiled eggs. Pickled eggs must be kept refrigerated and should not be left out at room temperature.

Yes, pickled eggs can go bad if they taste awful. The vinegar in the pickling solution helps to preserve the eggs, but it won't prevent them from spoiling if they're not stored properly or if they're already bad to begin with.

For pickled eggs, swapping white vinegar for apple cider vinegar is a no-brainer. While white vinegar has a pretty even taste and doesn't affect the eggs much in terms of color, apple cider vinegar brings a complexity of flavors and provides the eggs with a unique hue.

If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars.

No, it's not considered safe to reuse the pickling brine.

Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells. Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover.

How many eggs fit in a gallon pickle jar? ›

Approximately 40 eggs in a gallon container.

I just pour boiling water into mine, leave for a bit, rinse out then put in the oven on a low setting to dry out. To give you an idea of quantities, I get 7 medium eggs into a 700ml (2lb) glass jar and need between half and three quarters a cup of vinegar per jar. Here's how I hard boil my eggs.

Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 12-14 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor. Once they're sealed in an airtight jar, your pickled eggs will last for up to 3 - 4 months in the fridge!

If you do a lot of baking, then freezing, dehydrating, or water glassing the eggs are all good routes. If you want to preserve fresh eggs for eating, then oiling, pickling, or salting may be your best options.

Use a large container – You ultimately need a container that can be sealed tightly, and 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 to, but using a larger jar will be the easiest way to pickle eggs.

Color Cues: Vibrant yellow, orange, or even a pinkish hue are hallmarks of healthy pickled eggs. However, dullness, discoloration, or the presence of off-putting green or gray tones signal trouble. These color changes often stem from oxidation or bacterial growth and indicate spoilage.

Place eggs in cold water, remove shells and pack into sterilized jars. In a pot, combine vinegar, sugar and spices. Bring to a boil, reduce heat and boil gently 5 minutes. Pour hot liquid over hard-cooked eggs and cover jars with clean two piece metal SNAP Lid closures® or storage lids.

Depending on the recipe, fridge pickles take between three days and a week for the flavor to fully mature, and are usually good for about two weeks.

Information. Hard cooked eggs can be stored in the refrigerator up to seven days, either left in their shells or peeled. Make sure eggs are refrigerated within two hours after cooking, and don't leave refrigerated cooked eggs out at room temperature for more than two hours.