Such a special video to make with my dad! Hope you guys enjoy! If you want to grab a free pdf for easy future reference, I actually made one! You can grab it here - www.apinchofpatience.com/store/p/dads-pickled-eggs-free-download Are you canning eggs or is it refrigerator pickles only for you? Either way they are delicious!
Liking your videos. All so simple! Watched your dad struggle a bit peeling the egg. Here’s my fool proof method for an easy to peel egg. Bring stainless steel pot of water to a full boil ( having enough water so you don’t completely lose the boil when you add the eggs). Gently add one dozen eggs ( and one or two weak shelled eggs may crack but i just eat those right away - lol), boil for 15 minutes and and remove immediately and place into a bath of ice water, or if not ice then fill your sink 2/3 full of cold tap water and place in there for 15 minutes. They will then peel like a dream whether the eggs are brand new or not. Thanks for your videos!
My mom would always make a jar of pickled eggs with beets after the Easter egg hunt every year . I think she started it in the late 60s or 1970 which is my earliest memory of purple eggs .
Thank yall for taking the time to walk us through this process , especially your dad giving up grandpa time. Never thought about the white vinegar/ GMO stuff so thanks for that also. I never heard of coconut vinegar ,great info. Now I’m new to canning and such, what is the difference between pickling and fermenting ? I’m most thankful for all the information you’re sharing with us. Really hoping you channel keeps growing. Many blessings.
Hi Mike, so glad you enjoyed this one! I hope it was the kind of recipe you were looking for :) Pickling uses a vinegar-based brine and fermentation uses a brine of salt, water, and sometimes a little bit of "starter" culture, to naturally ferment a food using lactic acid bacteria. You would store fermented goods in the fridge or cold cellar and vinegar type pickles can be refrigerator pickles but often they are processed in a water bath canner for long term storage. I love fermenting and do make "pickles" with fermentation also, but they live in cold storage, and I eat them within a year at the most. Hope that makes sense but let me know if you have more questions on that! So glad you are enjoying the channel! Merry Christmas!
Ok . I remember when you were talking about a culture possibly told us how to make one. I’ll have to go back and watch that video again thanks. Marry Christmas to you and yours as well.
Oh how special! Love it when Daddy use to come and we shared so many things!! Charish those times!! Love hearing the kiddos as well! Gonna get some eggs pickled soon and yeppers, I'll be canning them!! Blessings ❤
Thank you, i dont know if i could talk him into doing another video with me, but maybe! He isn't a fan of being on camera, but im so glad I'll always have this to look back on 💕 God bless and merry Christmas!
Great video, and nice to see your dad with you. I might have to try sone of these pickled foods. I was never a fan of pickling everything but now that i see how much i like fermented carrots, upping my pickle game serms like a logical next step.
I Bought A Red Onion To Really Infuse My Eggs With That Gorgeous Red Hue. 🫶 I Bet They'll Be Delicious. Thanks For Sharing That Pickled Onion Tradition.
I actually like parsnips, and this might be a way for me to save a few for snacking in the winter! LOL Not a fan of dill, though. Great video, and you've given me some ideas! Thanks, and Merry Christmas!
I've decided I need to give them another chance. They made a great pickle if nothing else, and they grow like weeds here! Thanks so much, I'm glad you enjoyed it! And Merry Christmas!
Oh boy I watched your video the other day and I made pickled eggs yesterday to bring with me on the 18-wheeler. I think they turned out pretty good I have not tasted them yet but I have them in the refrigerator in my 18-wheeler. This is going to be great I just know it.
Thank you. Love pickled eggs. I made couple batches last week; one with pickling spice and white onion and the other with garlic and jalapeños. I then went back to store and bought 8 fresh jalapeños and pickled them. We have 25 chickens and getting a lot of eggs. Did not know about canning them; just been refrigerator pickle. Going to try hot bath as you showed.
Wonderful video with your dad. Just wondering if you cook your veggies before you pickle them? Love your channel and all the knowledge you share. Many thanks
I've found them to be just fine, but I'm sure it's possible that some of them end up that way. If you're worried about it, I'd just can a small test jar and see if you are happy with the results before you do a big batch.
I have not! I have fermented apple slices, but that's not quite the same as pickles... pickled peaches sounds good, tho! I'll need to give that a try. Thanks 😀
Pickled eggs are good for storage absolutely. But waterglassing can have them in their original state and good for 8-12 months. Simply take farm fresh unwashed eggs (unwashed is important to keep the shells sealed) And a large (preferably glass) jar with a lid. Fill the jar with eggs then take slaked lime/builders lime ( also called pickling lime) and measure out one cup lime per quart of water or 1/32 part lime to 1 part water. Mix as much of the water and lime as you'll need in those measurements until there's enough to cover the eggs by about an inch or more. Lid it and place it in a cool dark location in your house. Basements or closets are good. Will keep for a winter plus much longer. Good to fry, scramble or bake with and are still fresh as the day they were laid.
The BEST way to peel eggs is to boil them, dump off the hot water, then run cold water over them till they cool a bit, then lightly crack them on all sides, and peel them while dunking them IN WATER. Thise shells come off NICE when the egg is kept WATERED.
I've been growing garlic for 5 years now, every year I plant more than the last and every spring I wish I'd planted more 😅 someday I'll actually dedicate enough space for a year's worth! It's a goal of mine.
@@apinchofpatience Retired, and slowly learning how to "garden," here! Second year for garlic, third for potatoes (need LOTS more!) and I can't recall when I didn't grow tomatoes and yellow beans. Always room for improvement! Best wishes to you and yours!
Always match your water to your jars. Cold water in canner = cold packed jars, hot water in canner = hot packed jars. Since these had a hot brine added, I had the water already pretty hot in the canner. Keeping temperatures the same prevents shock (less likely to break your jars). Once the jars are in, turn up the temp to medium/high and bring the water to a simmer. Once it's boiling, set the timer.
If you are near a boating community, you could offer food preservation classes for sailors how to live with and without refrigeration. They’d show up. It’s how I found your channel 😊.
personally, I dont water bath.....or put in the fridge. They are just fine on the shelf until they get consumed.....which doesnt take that long. I try to let them site for at least a month......but it is not unusual to start tapping into them after a couple of weeks.
@@apinchofpatience I use a 1:1 vinegar and water mix. basically the same as what you are using. I followed close to what Prepsteaders and Simple Living Alaska, and An American Homestead.
I read that in the old days when they'd water bath pickeled eggs, they would push a toothpick through the eggs first to make a hole. That way the heat would penetrate the eggs during the canning process. Any thoughts....
I wouldn't recommend it. Everything I know says you don't want to expose the yolk at all because it's so dense. That's where the botulism risk lies. If the yolk is not ever exposed, it is inherently steril, if you poke it tho you could introduce contamination. It would probably be fine with the acid content, but I wouldn't do it personally. The canning process really is just to seal the jars more than anything here. The eggs are clean inside if they are unbroken and the acid from the vinegar will take care of any contamination on the outside pretty darn quick. I know people who keep them Un canned in a root cellar or basement for up to a year also, they use a little higher ratio of acid usually.
@@apinchofpatience Great advice thank you for the insite on this, very helpful! Okay, so we are doing this for the purpose of getting a seal on the jar. Just like people do when they can butter.
Great question! It's an extra safety measure so that you can easily tell if any seals fail. If you leave the rings on, especially on tight, there is the potential for the seal to break, let in contamination, and then reseal from the pressure of the ring. When you take the rings off, it's really easy to spot if any seals fail in storage, so there is never any second guessing! Either it's sealed and safe, or it isn't. Ps, welcome to canning! I absolutely love canning and am sending you all the best beginner canning wishes for success and low stress! ❤️
Remove egg from boiling water and set in a pan with one inch of cool water. Break the shell and peel fast and the shell will come off easily. The cool water is only needed so you don't burn your fingers.
I usually eat them within a year, but that's my personal preference for all canned goods, 1-2 years. People have claimed these stay good for 5+ years canned on the shelf.
Not exactly. My dad said he just wings it 😅 he just adds honey to the brine to taste and cooks the beets in the brine for a bit. Not the most helpful I know.
Looks Like Dad Did It The Old Fashioned Way, And Is Still Alive And Strong. I'd Wing It Too, With Fresh Produce. (I'd probably have eaten a few too many beets in the process) 😅
I'd probably stick to the same time. It should still sterilize and seal the jars, so I don't think it needs longer, but that's just me, not an official ABC agency recommendation!
I've never had pickled eggs, but I kinda want to do that now. Makes me wonder what else one can pickle, I've pickled vegitables before, but maybe pickled meat or pickled mushrooms...? I do quite a bit of fermenting though, and if you haven't tried kimchi, I can wholeheartedly recommend it. It's become my favourite, so flavourful!
That's so funny you mentioned meat, I'm doing an 1800s corned beef right now and the recipe calls it a pickle which just sounds so weird to me 😂 And I love fermented veggies! Kimchi isn't my favorite but maybe I need to keep experimenting with the recipe. I am partial to curtido and purple kraut personally 💜
@@apinchofpatience I actually have a purple kimchi too, not as good as a white kimchi or an ordinary kimchi though xD But yeah in some regions fermentering, salting/brining are called pickling, it's rather odd 😅
@@apinchofpatienceAnd I now have a batch of pickled eggs and a batch of salted pork too :P I also dicided to try pickling some plumbs and had made too much pickling liquid and looked around and got the odd idea to try some leftover bananas as well, I am rather curious about them, as that's not something I've ever seen or heard anyone do before xD
We have been adding smoked sausage to our pickled eggs and it’s delicious. We would like to can some with the sausage but I assume it would have to be canned under meat times?? Do you have any advice on that?
Removing the rings is just a regular canning safety practice so you can check for seals easily in storage. They should last for months in the fridge even after being opened.
I don't see why not as long as the ingredients in the beets are just water, vinegar, sugar, salt... i would suggest just using some store bought fresh produce tho instead of recanning something!
@connieparker8896 Several Recipes I've Seen Actually Use Canned Beets So They Don't Need To Wait So Long To Eat The Eggs, And They Use **Some** Of The Beet Juice Making Sure Not To Drop The Acidity Too Low. I Don't Know About Long Term Storage (pantry) For A Canned Beet/Egg Jar Though. Seems Like In Jar Beet Preservatives Might Be Questionable If Stored At Pantry Temps. 🤷🏽♀️
Hej pickled eggs is a long standing tradition in the UK and one of my favourites. So i would like to use your recipe to make some of my own if i may? . So am i right in saying that water bathing for 15 mins is ample for these ? I have used 1 to 3 hours for other pickling vegetables etc so i am pleased 15 mins is great and great for my electricity bill. Thanx
Absolutely, I'm delighted to share the recipe with anyone who wants to make these! There should be a free download link in the description and comments if you want. And yes just 15 minutes!
In your clip you said, don’t forget to remove the rings, am I correct? Has the lid been properly vacuumed on? Is there no possibility that the lid could accidentally be “lifted” off?
Are you saying you put the brine in hot as it is into the egg filled jars? And then, if the jar is still hot you still put it in the fridge, hot? Thank you.
If you are going to can the eggs, hot brine, hot canner. If you want to refridgerate them, you could cool the brine first if you want or leave it hot and refridgerate the hot jars. Either way, it will work just fine.
So Im extremely still new to canning. Is there any reason you remove the rings after canning? I noticed your dads still has the rings on and my grandfather always kept his on as well when he would make his pickles. A quick search didnt yield much as to why just saying remove them.
Hi! Yes, there is a good reason, but many folks do leave them on and it really isn't the end of the world if you do! If you take your rings off after letting the jars cool you can really test the seal and if the seal breaks later in storage it will be obvious where as if you leave the rings on and especially if you retighten the rings you could have a seal break and kind of reseal itself and you could be left unsure of the safety of your canned goods. I started canning with rings on but started removing them for storage maybe 2 or 3 years ago now. It's an easy step that makes checking the jars in the pantry extra simple, so I always do it now 😄
I've Seen People Take Eggs Out Of Their Pickling Solution And Cut Them In Half, And The Yolk Is Still Soft Set... They Didn't Die After Eating A Whole Quart... Do With That Info What You Will. 🖖
I just double-checked with a few resources, and I did see a couple call for 10 minutes at lower elevations and 15-20 for higher elevations. Longer won't hurt except cook the eggs a little more but ten should do it if you want. Glad you enjoyed this one!
@@apinchofpatienceTHANK YOU FOR YOUR HELP. A LOT OF PEOPLE WILL NOT EVEN RESPOND TO QUESTIONS. IT IS NICE TO HAVE PEOPLE LIKE YOU TO HELP BEGINNERS. I JUST WANTED TO SAY YOU HAVE A DELIGHTFUL SMILE
He is 🥰 I am so blessed to have such supportive and encouraging parents. Dad and I are two peas in a pod, we are the gardeners and nerdy plant medicine hippies of the family!
Great question! I remove the rings as a safety measure. If a seal breaks and the ring is on tight, occasionally it will sort of reseal, the lid might pop when poked (if it's metal) but still be on tight and make the vacum seal breaking noise you would expect from a sealed jar when you try to open it. This can leave you doubting the safety of your canned goods. If the rings are left off its easy to check your seals and if one breaks its obvious, so no second guessing! I actually talked about this on my most recent video where I canned a bunch of Pears because it's a great question quite a few people have asked me recently! ruclips.net/video/bak8lKqvUt8/видео.html
Good question! If the lids come off without the rings, then they weren't sealed properly in the first place. That is exactly why it's a good safety practice to remove the rings. You can easily check for broken seals and avoid false seals. I think I showed an example of this in another video, I'll go look and update this reply with a link.
Jag har precis lärt mig att man inte ska täcka burkarna helt med vatten utan upp till innehållet i burkarna för att inte vatten ska kunna komma in under tätningen på locket enligt Mennoniter som har water bath canning för generationer . Inte vet jag men det låter logiskt för mig att inte dränka burkarna i vatten
Newbie here… would you plz clarify the recipe for your brine? The transcript is very confusing. 1. To make 3 quarts of eggs, how much brine does it usually take? 2. What is the ratio ??? I interpreted the video to mean 1.5 cups vinegar to 1 cup water to 1Tablespoon (?non iodine?) salt, Then you doubled it for 3 quarts LOVED LOVED THE VARIETY and the water bath ❤❤❤
So glad you enjoyed! For 3 quarts I used 3 cups vinegar, 2 cups water, 2 tbsp salt and I had just a little leftover at the end. It will depend on how much space your addins take up, the more addins, the less open space you have, the less brine you will use. Any extra brine can easily go in the fridge and be used later. You can scale the recipe up or down as needed. And optionally add sugar or honey as well. Hope that helps to clarify!
@@apinchofpatience lol, no not for this video. I was watching one previously that was comparing store bought garden amendments and home crafted compost....your video must have started before my fingers typed.😳....but i can not wait to try canning some pickled eggs!
Yes! It's actually a safety measure to ensure your seals remain intact and you do not end up with any "false seals" in storage. It's a common question, so I touched on it more in my most recent canned pear sauce video. If you want to check it out, you can skip to the chapter at the end called "safety tip" 😀 ruclips.net/video/bak8lKqvUt8/видео.html
I want to pressure can them. I'm wondering if you have ever had issues with the brine eating the metal of the jar lids? I know canned tomatoes don't last as long in the pantry, because the acid in them eats the inside of the metal cans..talking store bought canned tomatoes. I know the vinegar is a lot stronger acid than those..
I've never had an issue with pickles doing that, the vinegar brine its diluted and it isn't touching the lid, my dad said he's kept them around for up to 3 years and hasn't seen any coroded lids. Another option may be to use the tattler or harvest guard lids, I've had good results with those, and they would not corrode with the acid!
@@apinchofpatience I Look At Everything Skeptically After Hearing What Is Considered Safe. 😂 Seriously, They Wash The Protection Off Our Eggs In America... Who Does That? 🤣
I LOVE questions! How else are you supposed to learn? Never hesitate to reach out! I suggest leaving for 2 weeks before starting eating them for the best flavor, but you could go as early as a couple days if you just can't wait, they will just get better flavor over time 😊
@@apinchofpatiencethank you for your quick response. Here’s another question. I noticed that the liquid turned a bit cloudy and I can see the yolk in one of the eggs, is it ok to eat?
@sararamos3903 hmm... I'm not sure if I would. I've never had the liquid go cloudy, and you definitely don't want the yolks exposed. Did all your jars turn out cloudy or just the 1?
What is the problem with fda approved methods and those that are not ?? Is there a chance they will spoil or make you sick ??? I can't wait to pickle some eggs as I remember them when growing up. Do they have a shelf life of at least 6 - 12 months ?
The fda... you'll have to form your own opinion there 😅 I don't put a tun of stock in their recommendations, but it's good to look into and decode on a case by case basis for yourself. There has been 1 case of botulism associated with canned pickled eggs, just 1, back in the 70s i believe, and that gentleman did several things "wrong" while making his eggs that could have prevented the issue. If you have a brine that is acidic enough and your eggs are whole, unbroken, I personally feel very safe with this method. A lot of amish and Mennonite folks have been using this same method for ages as well. They should store on the shelf for at least a year.
Good question! If the lids come off without the rings, then they weren't sealed properly in the first place. That is exactly why it's a good safety practice to remove the rings. You can easily check for broken seals and avoid false seals.
It's a safety thing! If you leave the rings on, it's harder to check for broken seals, and sometimes you can even end up with a false seal, so it's safest to just store jars without the rings.
So the term canning doesn’t literally mean metal sealed cans, it’s also the boiling of pickle jars with lids on in a pot of boiling water? Another silly question, placing of a dishcloth inside the pot, is that to “dampen” the movement of the jars in the pot during the boiling process and prevent breakage?
Yes, canning on a home scale is done in glass jars and you can use plastic or metal lids, in a water bath or pressure canner, to remove the air and seal the jars for long term storage. Also, yes! New canners come with metal racks for this purpose, but mine lost its rack by the time it made its way to me, and a cloth works just as well.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Such a special video to make with my dad! Hope you guys enjoy! If you want to grab a free pdf for easy future reference, I actually made one! You can grab it here - www.apinchofpatience.com/store/p/dads-pickled-eggs-free-download
Are you canning eggs or is it refrigerator pickles only for you? Either way they are delicious!
What a PRECIOUS Relationship you have with your Dad.
He's the best 🥰 my sisters and I are incredibly blessed to have him!
Was thinking the same thing all the way through.
Your dad is drop dead, handsome! Movie, star looks.
I was going to say the fighter is an absolute cutie and seems so smart and beautiful.
Love to see father and daughter do projects together
Liking your videos. All so simple!
Watched your dad struggle a bit peeling the egg. Here’s my fool proof method for an easy to peel egg. Bring stainless steel pot of water to a full boil ( having enough water so you don’t completely lose the boil when you add the eggs). Gently add one dozen eggs ( and one or two weak shelled eggs may crack but i just eat those right away - lol), boil for 15 minutes and and remove immediately and place into a bath of ice water, or if not ice then fill your sink 2/3 full of cold tap water and place in there for 15 minutes. They will then peel like a dream whether the eggs are brand new or not.
Thanks for your videos!
So glad to hear you are enjoying the videos! And thanks for the tips :) We definitely had a couple stinkers that didn't want to peel!
I'm so blessed to see yur Dads there with you. What a blessing 👍🤠
Your father raised you so well.
He is a winner in this life.
And in the eternal one too.
My mom would always make a jar of pickled eggs with beets after the Easter egg hunt every year . I think she started it in the late 60s or 1970 which is my earliest memory of purple eggs .
That's a great idea with Easter eggs! Thank you for sharing 😊
Thank yall for taking the time to walk us through this process , especially your dad giving up grandpa time. Never thought about the white vinegar/ GMO stuff so thanks for that also. I never heard of coconut vinegar ,great info. Now I’m new to canning and such, what is the difference between pickling and fermenting ? I’m most thankful for all the information you’re sharing with us. Really hoping you channel keeps growing. Many blessings.
Hi Mike, so glad you enjoyed this one! I hope it was the kind of recipe you were looking for :) Pickling uses a vinegar-based brine and fermentation uses a brine of salt, water, and sometimes a little bit of "starter" culture, to naturally ferment a food using lactic acid bacteria. You would store fermented goods in the fridge or cold cellar and vinegar type pickles can be refrigerator pickles but often they are processed in a water bath canner for long term storage. I love fermenting and do make "pickles" with fermentation also, but they live in cold storage, and I eat them within a year at the most. Hope that makes sense but let me know if you have more questions on that!
So glad you are enjoying the channel! Merry Christmas!
Ok . I remember when you were talking about a culture possibly told us how to make one. I’ll have to go back and watch that video again thanks. Marry Christmas to you and yours as well.
Oh how special! Love it when Daddy use to come and we shared so many things!! Charish those times!! Love hearing the kiddos as well!
Gonna get some eggs pickled soon and yeppers, I'll be canning them!!
Blessings ❤
That's what I call the perfect cook.
So enjoyed this vid with you and your Dad. You could definitely do more of these. Blessings to you and yours from South Africa.
Thank you, i dont know if i could talk him into doing another video with me, but maybe! He isn't a fan of being on camera, but im so glad I'll always have this to look back on 💕 God bless and merry Christmas!
I love this channel. I have learned so much from you. Thank you and god bless you.
Saving for future reference. ❤
Great teamwork!
Great video, and nice to see your dad with you. I might have to try sone of these pickled foods. I was never a fan of pickling everything but now that i see how much i like fermented carrots, upping my pickle game serms like a logical next step.
I have canned pickled eggs for many years, I’ve eaten them that were 3 years old and never have gotten sick
wonderful sight Dad and daughter. no wonder she is good looking like dad like daughter thanks for sharing❤❤❤
Glad you enjoyed it!
I loved watching you & your Dad together. Y'all taste testing the eggs made me go get mine & nibble. I'm new here, love your channel!❤
Hi, welcome to the channel! I'm so glad you enjoyed this one, it was really special to have my dad on 💕
I love pickled eggs. Here in the UK it's common to have one with a pickled onion as well to go with battered fish and chips (fries).
Yum!
I Bought A Red Onion To Really Infuse My Eggs With That Gorgeous Red Hue. 🫶
I Bet They'll Be Delicious.
Thanks For Sharing That Pickled Onion Tradition.
I actually like parsnips, and this might be a way for me to save a few for snacking in the winter! LOL Not a fan of dill, though. Great video, and you've given me some ideas! Thanks, and Merry Christmas!
I've decided I need to give them another chance. They made a great pickle if nothing else, and they grow like weeds here! Thanks so much, I'm glad you enjoyed it! And Merry Christmas!
I loved this video! Thank you!
I'm so glad! Thanks 💕
Oh boy I watched your video the other day and I made pickled eggs yesterday to bring with me on the 18-wheeler. I think they turned out pretty good I have not tasted them yet but I have them in the refrigerator in my 18-wheeler. This is going to be great I just know it.
I'm going to try and send you pictures
It won't let me😢
Awesome! What a great travel snack!
Drive safe and enjoy your healthy snack
Yummy thank you for the great recipes, have a blessed weekend 🙏
Thank you! You as well 🌻
Thank you for the data. It is most useful
Thank you. Love pickled eggs. I made couple batches last week; one with pickling spice and white onion and the other with garlic and jalapeños.
I then went back to store and bought 8 fresh jalapeños and pickled them. We have 25 chickens and getting a lot of eggs. Did not know about canning them; just been refrigerator pickle. Going to try hot bath as you showed.
All right....
It's four in the morning, and I'm hungry for pickled eggs! 😡😁👍
Oh no 😂 better make some for next time the craving strikes!
awesome video with your dad
Thank you!
Wonderful video with your dad. Just wondering if you cook your veggies before you pickle them? Love your channel and all the knowledge you share. Many thanks
Thank you, I'm so glad you are enjoying! We blanch the beets to skin them, but otherwise, just put veggies in raw.
Great tutorial on egg pickling and storage. Thank you soooo much!
Thank you, I'm so glad to hear you enjoyed this tutorial!
Great Video! I’m a little nervous to try it because I’m fairly new to canning but my husband loves pickled eggs!
Thank you so much I have been wanting to make pickled eggs
Had to view this again sister. Another blessing in your life. Your Dad. Dad and I did this to.
Sounds like you had a great dad too 💕 a blessing indeed!
How are the yolks after water bath canning? I would be worried about getting that green outer yolk like when you hard boil them too long.
I've found them to be just fine, but I'm sure it's possible that some of them end up that way. If you're worried about it, I'd just can a small test jar and see if you are happy with the results before you do a big batch.
Great verbal explanation
Can you do brined (salt only) eggs?
I haven't any experience with that but something I can certainly look into 😀
Great video & info, thank you!!
Hey Dad, once again another amazing recipe and video thank you.
this is very helpful and beneficial! thank you!
I love pickled eggs and onions.tap the eggs to break the shells and roll them , they peel easier
Have you pickled fruit. My dad always loved making and eating pickled peaches.
I have not! I have fermented apple slices, but that's not quite the same as pickles... pickled peaches sounds good, tho! I'll need to give that a try. Thanks 😀
I bet that would be delicious, I’m from Hawaii and we make pickled mango! Yum!
I make pickled crabapples every year .
How? @@jennifercabos4497
How?
Pickled eggs are good for storage absolutely. But waterglassing can have them in their original state and good for 8-12 months.
Simply take farm fresh unwashed eggs (unwashed is important to keep the shells sealed)
And a large (preferably glass) jar with a lid.
Fill the jar with eggs then take slaked lime/builders lime ( also called pickling lime) and measure out one cup lime per quart of water or 1/32 part lime to 1 part water.
Mix as much of the water and lime as you'll need in those measurements until there's enough to cover the eggs by about an inch or more.
Lid it and place it in a cool dark location in your house. Basements or closets are good.
Will keep for a winter plus much longer.
Good to fry, scramble or bake with and are still fresh as the day they were laid.
Red ones my FAv!
This is awesome, thank you so much.
I'm glad you enjoyed it!
The BEST way to peel eggs is to boil them, dump off the hot water, then run cold water over them till they cool a bit, then lightly crack them on all sides, and peel them while dunking them IN WATER. Thise shells come off NICE when the egg is kept WATERED.
Great video thanks for sharing!
Glad you found it useful!
Now I wish I'd planted more garlic this fall!!
I've been growing garlic for 5 years now, every year I plant more than the last and every spring I wish I'd planted more 😅 someday I'll actually dedicate enough space for a year's worth! It's a goal of mine.
@@apinchofpatience Retired, and slowly learning how to "garden," here! Second year for garlic, third for potatoes (need LOTS more!) and I can't recall when I didn't grow tomatoes and yellow beans. Always room for improvement! Best wishes to you and yours!
Great program and content
Thank you!
You can also store farm fresh eggs in hydrated lime for a long-term storage.
Yes, you can! Also buttered or oiled eggs 🥚 ruclips.net/video/PkuVlFcyX9U/видео.html
QUESTION: Do you place jars in canner with warm-ish water or hot water? Do you bring water to a boil when the jars are already in there?
Always match your water to your jars. Cold water in canner = cold packed jars, hot water in canner = hot packed jars. Since these had a hot brine added, I had the water already pretty hot in the canner. Keeping temperatures the same prevents shock (less likely to break your jars). Once the jars are in, turn up the temp to medium/high and bring the water to a simmer. Once it's boiling, set the timer.
If you are near a boating community, you could offer food preservation classes for sailors how to live with and without refrigeration. They’d show up. It’s how I found your channel 😊.
I'm pretty far inland, but what a fun idea! Glad you are finding the content useful 😊
personally, I dont water bath.....or put in the fridge. They are just fine on the shelf until they get consumed.....which doesnt take that long. I try to let them site for at least a month......but it is not unusual to start tapping into them after a couple of weeks.
Thanks for sharing! Do you use a higher percentage of vinegar or anything? Always great to hear how other people are doing things :)
@@apinchofpatience I use a 1:1 vinegar and water mix. basically the same as what you are using. I followed close to what Prepsteaders and Simple Living Alaska, and An American Homestead.
I read that in the old days when they'd water bath pickeled eggs, they would push a toothpick through the eggs first to make a hole. That way the heat would penetrate the eggs during the canning process. Any thoughts....
I wouldn't recommend it. Everything I know says you don't want to expose the yolk at all because it's so dense. That's where the botulism risk lies. If the yolk is not ever exposed, it is inherently steril, if you poke it tho you could introduce contamination. It would probably be fine with the acid content, but I wouldn't do it personally. The canning process really is just to seal the jars more than anything here. The eggs are clean inside if they are unbroken and the acid from the vinegar will take care of any contamination on the outside pretty darn quick. I know people who keep them Un canned in a root cellar or basement for up to a year also, they use a little higher ratio of acid usually.
@@apinchofpatience Great advice thank you for the insite on this, very helpful!
Okay, so we are doing this for the purpose of getting a seal on the jar. Just like people do when they can butter.
Great video😊
Thanks!
I'm just getting into canning and was wondering why you took the rings off when putting them in the pantry?
Great question! It's an extra safety measure so that you can easily tell if any seals fail. If you leave the rings on, especially on tight, there is the potential for the seal to break, let in contamination, and then reseal from the pressure of the ring. When you take the rings off, it's really easy to spot if any seals fail in storage, so there is never any second guessing! Either it's sealed and safe, or it isn't.
Ps, welcome to canning! I absolutely love canning and am sending you all the best beginner canning wishes for success and low stress! ❤️
@@apinchofpatience Great information, thank you 😊
Thank you. You do not use ay sugar?
I have only done honey as sweetner here in beet and in jalapeno pickled eggs. Usually, I don't add sugar to my pickled eggs.
Remove egg from boiling water and set in a pan with one inch of cool water. Break the shell and peel fast and the shell will come off easily. The cool water is only needed so you don't burn your fingers.
Great tip!
Great video!!!!!!
Thank you!
When you do eggs like this, how long have they been good for on your shelf?
I usually eat them within a year, but that's my personal preference for all canned goods, 1-2 years. People have claimed these stay good for 5+ years canned on the shelf.
Do you have a recipe for the pickled beet eggs?
Not exactly. My dad said he just wings it 😅 he just adds honey to the brine to taste and cooks the beets in the brine for a bit. Not the most helpful I know.
Looks Like Dad Did It The Old Fashioned Way, And Is Still Alive And Strong. I'd Wing It Too, With Fresh Produce. (I'd probably have eaten a few too many beets in the process) 😅
I'm using 64 oz jars. Is boiling time the same?
I'd probably stick to the same time. It should still sterilize and seal the jars, so I don't think it needs longer, but that's just me, not an official ABC agency recommendation!
I've never had pickled eggs, but I kinda want to do that now. Makes me wonder what else one can pickle, I've pickled vegitables before, but maybe pickled meat or pickled mushrooms...?
I do quite a bit of fermenting though, and if you haven't tried kimchi, I can wholeheartedly recommend it. It's become my favourite, so flavourful!
That's so funny you mentioned meat, I'm doing an 1800s corned beef right now and the recipe calls it a pickle which just sounds so weird to me 😂
And I love fermented veggies! Kimchi isn't my favorite but maybe I need to keep experimenting with the recipe. I am partial to curtido and purple kraut personally 💜
@@apinchofpatience I actually have a purple kimchi too, not as good as a white kimchi or an ordinary kimchi though xD
But yeah in some regions fermentering, salting/brining are called pickling, it's rather odd 😅
@@apinchofpatienceAnd I now have a batch of pickled eggs and a batch of salted pork too :P
I also dicided to try pickling some plumbs and had made too much pickling liquid and looked around and got the odd idea to try some leftover bananas as well, I am rather curious about them, as that's not something I've ever seen or heard anyone do before xD
Yum! Definitely let me know how the bananas turn out, I've never seen anyone pickle bananas, I'm super curious now!
We have been adding smoked sausage to our pickled eggs and it’s delicious. We would like to can some with the sausage but I assume it would have to be canned under meat times?? Do you have any advice on that?
Loved the video. Why did you remove the rings? How long do the eggs last after you break the seal?
Removing the rings is just a regular canning safety practice so you can check for seals easily in storage. They should last for months in the fridge even after being opened.
I covered the rings and showed an example in this recent video ruclips.net/video/bak8lKqvUt8/видео.html
I’m not on a farm or have access to to these things, can you use canned beets from the grocery store?
If they're canned you don't need to re can them. Use fresh/raw beets from the store.
I don't see why not as long as the ingredients in the beets are just water, vinegar, sugar, salt... i would suggest just using some store bought fresh produce tho instead of recanning something!
@connieparker8896 Several Recipes I've Seen Actually Use Canned Beets So They Don't Need To Wait So Long To Eat The Eggs, And They Use **Some** Of The Beet Juice Making Sure Not To Drop The Acidity Too Low. I Don't Know About Long Term Storage (pantry) For A Canned Beet/Egg Jar Though. Seems Like In Jar Beet Preservatives Might Be Questionable If Stored At Pantry Temps. 🤷🏽♀️
Hej pickled eggs is a long standing tradition in the UK and one of my favourites. So i would like to use your recipe to make some of my own if i may? . So am i right in saying that water bathing for 15 mins is ample for these ? I have used 1 to 3 hours for other pickling vegetables etc so i am pleased 15 mins is great and great for my electricity bill. Thanx
Absolutely, I'm delighted to share the recipe with anyone who wants to make these! There should be a free download link in the description and comments if you want. And yes just 15 minutes!
Hi. Do you put the eggs in the refrigerator after you open them, or do you leave them on the counter?
Sorry, I re-read that. I do put them in the fridge after I open them! I have heard of people who dont... but I do. 😊
In your clip you said, don’t forget to remove the rings, am I correct? Has the lid been properly vacuumed on? Is there no possibility that the lid could accidentally be “lifted” off?
If you can them, the lid will be sealed, yes.
Thanks for the pickled eggs. Did you say white vinegar is made from corn?
You're welcome, I'm glad you enjoyed it! Yes, most white vinegar is made from corn.
Are you saying you put the brine in hot as it is into the egg filled jars? And then, if the jar is still hot you still put it in the fridge, hot? Thank you.
If you are going to can the eggs, hot brine, hot canner. If you want to refridgerate them, you could cool the brine first if you want or leave it hot and refridgerate the hot jars. Either way, it will work just fine.
I do canning, so this will have to be my next project. I only can meats, but eggs are close enough. Flaming hot garlic eggs, here I come!!
Awesome! These have become a definite favorite for snacking, the jalapeño ones were gone so quickly!
Hey do you have a recipe for hot garlic eggs. They sound good😊
@@jenniferthames7525 I don't. I haven't tried to make them yet. I'm just going to wing it.
So Im extremely still new to canning. Is there any reason you remove the rings after canning? I noticed your dads still has the rings on and my grandfather always kept his on as well when he would make his pickles. A quick search didnt yield much as to why just saying remove them.
Hi! Yes, there is a good reason, but many folks do leave them on and it really isn't the end of the world if you do! If you take your rings off after letting the jars cool you can really test the seal and if the seal breaks later in storage it will be obvious where as if you leave the rings on and especially if you retighten the rings you could have a seal break and kind of reseal itself and you could be left unsure of the safety of your canned goods. I started canning with rings on but started removing them for storage maybe 2 or 3 years ago now. It's an easy step that makes checking the jars in the pantry extra simple, so I always do it now 😄
I'm a new subscriber. 🥰🥰🥰🥰
Hi! Welcome to the channel ❤️
In England, UK we can buy pickled eggs from the supermarket. I don’t understand why the FDA is against it.😮 I enjoyed seeing how it is made.❤😊
I'm glad you enjoyed it 😀
Buy pickled eggs in the us as well I don't understand why they don't want people not storeing them in the refrigerator
Can you soft boil the eggs so they aren’t all the way cooked and then can them so they aren’t as firm?
I would think so, I think I'll try that sometime as well.
I've Seen People Take Eggs Out Of Their Pickling Solution And Cut Them In Half, And The Yolk Is Still Soft Set... They Didn't Die After Eating A Whole Quart... Do With That Info What You Will. 🖖
HI. IS THAT 15 MINUTES WATER BATH CANNING FOR ANY ELEVATION. I LIVE IN TENNESSEE
If you typically have to adjust canning times for high elevations, you might want to go a little longer. I'm at 3k feet
@@apinchofpatienceTHANK YOU FOR RESPONDING. I THINK I AM AT 900. WOULD IT BE AT ABOUT 10 MINUTES. IT THAT LONG ENOUGH. I REALLY ENJOYED YOU VIDEO.
I just double-checked with a few resources, and I did see a couple call for 10 minutes at lower elevations and 15-20 for higher elevations. Longer won't hurt except cook the eggs a little more but ten should do it if you want.
Glad you enjoyed this one!
@@apinchofpatienceTHANK YOU FOR YOUR HELP. A LOT OF PEOPLE WILL NOT EVEN RESPOND TO QUESTIONS. IT IS NICE TO HAVE PEOPLE LIKE YOU TO HELP BEGINNERS. I JUST WANTED TO SAY YOU HAVE A DELIGHTFUL SMILE
Could you just pressure can some and see how they come out?
Sure, worst case I can think would just be really over cooked eggs.
He barely shows it. But he's a proud papa 😊
He is 🥰 I am so blessed to have such supportive and encouraging parents. Dad and I are two peas in a pod, we are the gardeners and nerdy plant medicine hippies of the family!
Why do we remove the rings from top? If u don’t mid my asking
Great question! I remove the rings as a safety measure. If a seal breaks and the ring is on tight, occasionally it will sort of reseal, the lid might pop when poked (if it's metal) but still be on tight and make the vacum seal breaking noise you would expect from a sealed jar when you try to open it. This can leave you doubting the safety of your canned goods. If the rings are left off its easy to check your seals and if one breaks its obvious, so no second guessing! I actually talked about this on my most recent video where I canned a bunch of Pears because it's a great question quite a few people have asked me recently!
ruclips.net/video/bak8lKqvUt8/видео.html
I would love to see a video on making pickled eggs in Beetlejuice. With sliced beets and onions.
That's beet juice. Not damn spell checked Beetlejuice. Lol
Oh good lol I was hoping that was a typo 😂
Question.. Why do we remove the rings?
Good question! If the lids come off without the rings, then they weren't sealed properly in the first place. That is exactly why it's a good safety practice to remove the rings. You can easily check for broken seals and avoid false seals. I think I showed an example of this in another video, I'll go look and update this reply with a link.
10:17 in this video ruclips.net/video/bak8lKqvUt8/видео.htmlsi=tALr99d0GzB0ycGj
Jag har precis lärt mig att man inte ska täcka burkarna helt med vatten utan upp till innehållet i burkarna för att inte vatten ska kunna komma in under tätningen på locket enligt Mennoniter som har water bath canning för generationer . Inte vet jag men det låter logiskt för mig att inte dränka burkarna i vatten
Newbie here… would you plz clarify the recipe for your brine?
The transcript is very confusing.
1. To make 3 quarts of eggs, how much brine does it usually take?
2. What is the ratio ???
I interpreted the video to mean
1.5 cups vinegar to
1 cup water to
1Tablespoon (?non iodine?) salt,
Then you doubled it for 3 quarts
LOVED LOVED THE VARIETY and the water bath ❤❤❤
So glad you enjoyed! For 3 quarts I used 3 cups vinegar, 2 cups water, 2 tbsp salt and I had just a little leftover at the end. It will depend on how much space your addins take up, the more addins, the less open space you have, the less brine you will use. Any extra brine can easily go in the fridge and be used later. You can scale the recipe up or down as needed. And optionally add sugar or honey as well.
Hope that helps to clarify!
Id be interested in seeing these beds later on to see if there is a growth difference.
I'm not sure this comment was for this video? Which beds?
@@apinchofpatience lol, no not for this video. I was watching one previously that was comparing store bought garden amendments and home crafted compost....your video must have started before my fingers typed.😳....but i can not wait to try canning some pickled eggs!
Sounds like a great video! Lol I always love seeing those comparisons!
@@apinchofpatience self sufficient me posted it, if you want to see it.
Wait, you remove the cap rings??? Just leave the flat top kept on by suction???
Yes! It's actually a safety measure to ensure your seals remain intact and you do not end up with any "false seals" in storage. It's a common question, so I touched on it more in my most recent canned pear sauce video. If you want to check it out, you can skip to the chapter at the end called "safety tip" 😀 ruclips.net/video/bak8lKqvUt8/видео.html
@@apinchofpatience Thank you for your swift reply.
Mhmm I think I’ll have to try some pickled eggs. I have never tried them.
I want to pressure can them. I'm wondering if you have ever had issues with the brine eating the metal of the jar lids? I know canned tomatoes don't last as long in the pantry, because the acid in them eats the inside of the metal cans..talking store bought canned tomatoes. I know the vinegar is a lot stronger acid than those..
I've never had an issue with pickles doing that, the vinegar brine its diluted and it isn't touching the lid, my dad said he's kept them around for up to 3 years and hasn't seen any coroded lids. Another option may be to use the tattler or harvest guard lids, I've had good results with those, and they would not corrode with the acid!
@@apinchofpatience I never tried those. Maybe i should. Thanx.
What did you put in the pot before the glas jares😂
Vinegar, water, and salt. Free pdf recipe link in the pinned comment if you want to have a reference 😉
I can my pickled eggs as well,always have.
The more I learn, the more surprised I am at what is now considered "unsafe". Thanks so much for taking the time to say hi! 😀
@@apinchofpatience I Look At Everything Skeptically After Hearing What Is Considered Safe. 😂 Seriously, They Wash The Protection Off Our Eggs In America... Who Does That? 🤣
@StarfireReborn crazy people, ofcourse! 😜
Sorry, I already asked you questions but how long do I leave in frig until I can start eating them? I’m a new bee. That’s why all the questions 😊.
I LOVE questions! How else are you supposed to learn? Never hesitate to reach out!
I suggest leaving for 2 weeks before starting eating them for the best flavor, but you could go as early as a couple days if you just can't wait, they will just get better flavor over time 😊
@@apinchofpatiencethank you for your quick response. Here’s another question. I noticed that the liquid turned a bit cloudy and I can see the yolk in one of the eggs, is it ok to eat?
@sararamos3903 hmm... I'm not sure if I would. I've never had the liquid go cloudy, and you definitely don't want the yolks exposed. Did all your jars turn out cloudy or just the 1?
How long do these last on the shelf
I try to eat pretty much all canned goods within a year (two max) for optional nutrient retention, but they aren't likely to spoil within a few years.
What is the problem with fda approved methods and those that are not ?? Is there a chance they will spoil or make you sick ??? I can't wait to pickle some eggs as I remember them when growing up. Do they have a shelf life of at least 6 - 12 months ?
The fda... you'll have to form your own opinion there 😅 I don't put a tun of stock in their recommendations, but it's good to look into and decode on a case by case basis for yourself. There has been 1 case of botulism associated with canned pickled eggs, just 1, back in the 70s i believe, and that gentleman did several things "wrong" while making his eggs that could have prevented the issue. If you have a brine that is acidic enough and your eggs are whole, unbroken, I personally feel very safe with this method. A lot of amish and Mennonite folks have been using this same method for ages as well. They should store on the shelf for at least a year.
@@apinchofpatience That sounds good enough for me, I can't wait to do a few dozen as I love them !! Thanks again for your video and comments
Ur Dad looks like the mailman from cheers Norm’s buddy
😂 lol that's awesome he'll get a kick out of that!
why remove the rings? won't they pop?
Good question! If the lids come off without the rings, then they weren't sealed properly in the first place. That is exactly why it's a good safety practice to remove the rings. You can easily check for broken seals and avoid false seals.
Good job, but you forgot to tell them to clean the top of the jars prior to putting the jar lid on.
Good catch, beginners may not know that step and it's always good to mention!
Are they rubbery?
A little I guess, but not bad in my opinion. It's worth trying a small batch to see if you like it!
I need to do this today I have way too many eggs.
What about grocery store bought eggs?? Does it make a difference on pickling them??? Please respond
You can absolutely make this with store bought eggs!
All the pickleing and canning vids I'ved watched why do so many remove the rings?
It's a safety thing! If you leave the rings on, it's harder to check for broken seals, and sometimes you can even end up with a false seal, so it's safest to just store jars without the rings.
Oh ok thanks ; )@@apinchofpatience
15 mins for what altitude?
I'm at about 3,000 feet, if you are considered "high altitude" you'd need longer.
Thank you! I am at 1100 ft.
So the term canning doesn’t literally mean metal sealed cans, it’s also the boiling of pickle jars with lids on in a pot of boiling water?
Another silly question, placing of a dishcloth inside the pot, is that to “dampen” the movement of the jars in the pot during the boiling process and prevent breakage?
Yes, canning on a home scale is done in glass jars and you can use plastic or metal lids, in a water bath or pressure canner, to remove the air and seal the jars for long term storage.
Also, yes! New canners come with metal racks for this purpose, but mine lost its rack by the time it made its way to me, and a cloth works just as well.
👍👍