Pickled Egg Question

[BruceB]

Being a total rookie at pickling, I reviewed a few threads on pickling eggs.

There is NO mention of sterilizing jars etc.

Is this not necessary for the job? I do know that sterilization is absolutely essential for at least some canning, but I'm thinking that perhaps pickling is different.

Comments, please?

[Hickory]

With pickling you need only clean jars with hot soapy water.
The vinegar has enough acid (5%) to stop any bacteria growth.
If you want to sterilize them, boil them for 10 minutes.

[jonp]

We never sterilized them. Hickory is on the mark. Just wash them well in hot soapy water. Growing up we always had a big jar of them on the counter. I like a few chunks of garlic thrown into mine.

We also cut the vinegar with some water as straight vinegar isnt really needed. As an aside, you can make your own vinegar. Get a bottle of vinegar with the mother in it like Braggs. One cup of it and 2 cups of fruit juice, wine etc added to it in a mason jar, wrapped in a towel and sit it on a warm shelf. In a few weeks you have some. Directions on the net

[Taylor]

just wash them.I always add some jalapeno's to mine.

[Artful]

With me I usually just reuse the pickling juices from the dill pickle jar (plastic container)
after the last of the pickles come out add the hard boiled eggs, onions, garlic and some more vinegar - add additional spices if you want. I'm lazy and try to do it the easy way.

[obssd1958]

I too, am lazy. I buy a quart jar of pickled jalapeno slices, and as soon as it is half or more empty, I add my boiled eggs. Two weeks, and they are ready to be enjoyed!!

[Dale in Louisiana]

Adding boiled eggs to second-hand pickle juice is okay IF (and only if) you're going to put the jar back into the fridge for the eggs to pickle. The problem arises in that you don't (short of lab tests) know exactly how strong the acid level is in the used pickle juice.

If you start with store-bought vinegar, you DO know. However, be advised, while many recipes sinstruct you to bring the vinegar to a boil, do not leave it boiling, as acetic acid will boil off.

The used pickle juice idea is good if you like the tastes you end up with. If you want to control the tastes, then start from scratch. If you do that right, then you don't need to refrigerate the jar while the pickling takes place. If you notice, the pickled eggs in bars are sitting in bottles on the shelf, not in a fridge. This is safe. You don't see bar patrons kicking off from pickled eggs.

dale in Louisiana

[Love Life]

Dang it!! Every time this subject comes up I can't help but make a batch.

[pappy4]

Here is what I do. I have a 1 gal kraft mayo jug. Wash it out. hot water. 4 cans of sliced beets, eggs, 1 beet can of vinegar, 3/4 cup sugar dissolved in the beet cans with hot water. Then more hot water if needed to cover it all. Then put them in the fridg. They never last long enough to go bad.

[Artful]

Adding boiled eggs to second-hand pickle juice is okay IF (and only if) you're going to put the jar back into the fridge for the eggs to pickle. The problem arises in that you don't (short of lab tests) know exactly how strong the acid level is in the used pickle juice.

If you start with store-bought vinegar, you DO know. However, be advised, while many recipes sinstruct you to bring the vinegar to a boil, do not leave it boiling, as acetic acid will boil off.

The used pickle juice idea is good if you like the tastes you end up with. If you want to control the tastes, then start from scratch. If you do that right, then you don't need to refrigerate the jar while the pickling takes place. If you notice, the pickled eggs in bars are sitting in bottles on the shelf, not in a fridge. This is safe. You don't see bar patrons kicking off from pickled eggs.

dale in Louisiana

That's why I always add more vinegar to the pickle juice - up's the acid and you can add flavor by picking the vinegar of your choice - apple cider, champagne, rice wine?

[1johnlb]

Straight white vinegar and whole dried cheyenne peppers. You have to make two jars, the first one won't make it.

[w5pv]

Doggone it I am salivating like blind dog in a meat a house.

[Artful]

Well, that puts a bite into this thread w5pv

[MaryB]

Never acquired a taste for pickled eggs... now pickled turkey gizzards... pickled herring...

[gwpercle]

If I pickle anything that I plan to store un-refrigerated, sterilize everything...keeps better.
If I make refrigerator pickled anything...you don't have to boil 10 mins, but clean and hot jars doesn't hurt.
Usually eggs will keep better refrigerated, but it all depends on the recipe and amount of vinegar used.
Anytime you are canning, pickling or preserving anything, clean and sterilized jars and utensils will NOT make an inferior product, and that product will keep longer.
If you like mustard, look for a pickled eggs in mustard sauce recipe...those are GOOD!
Gary

[jroc]

I canxt wholly agree with Mary cause I love pickled eggs, but picled turkey gizzards are the bomd and oh ya pickled herring. I haven't made em in years but pickled suckers or smelt are both good too!!! jroc