pickled eggs

Discussion in 'Canning' started by frobro, Dec 4, 2014.

  1. frobro

    frobro Newbie

    So, I pickled some eggs without researching, because I was making pickles anyway. I just threw five hard boiled eggs in a jar of the brine, like I did the cukes. The jars were prepared properly, but here's my question... Is picking eggs any different than making pickles. I mean, since their eggs, do you have to do anything different or special to make them safe to eat? There about a month old now and I'm kind of afraid to eat them.
  2. You need to be more specific.
    The more details the better.

  3. frobro

    frobro Newbie

    Ok well, I was making pickles and I got the bright idea to pickle some eggs. So, I hard boiled some eggs and put them in a jar that I had boiled, like the pickle jars, then I covered them in the heated pickle brine. I put the lid on the jar and closed it. I woke up the next morning and the lid had sealed. The brine is a standard salt, distilled water, vinegar and garlic brine, but no dill. They have been in my kitchen pantry for about four or five weeks now. The peeled eggs were still warm when I put them in the jar.
  4. What you did is definitely NOT considered safe.

  5. frobro

    frobro Newbie

    Would you be willing to share with me why?
  6. frobro

    frobro Newbie

    I'm asking out of ignorance, of course. I would appreciate the help, if you are so inclined.
  7. frobro likes this.
  8. frobro

    frobro Newbie

    Thanks, Martin.
  9. I often put hard boiled peeled eggs into a jar of pickle brine in the fridge. But never would I not refrigerate them.
  10. frobro

    frobro Newbie

    What gave me the idea that they didn't need to be refrigerated is this... I've walked into many-a-bar that had a jar of pickled eggs sitting on the bar for drinkers to partake in. I thought there's no way they don't just let those eggs sit there until there all gone.
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    DDF is correct.  Eggs need to be refrigerated at least until the pickling process is completed, normally two weeks.  There has been one case reported of Botulism due to pickled eggs.  If my memory serves me correctly it was due to the eggs being punctured ( a no no ) during the pickling process, thought it would help speed the pickling process. 

    You will have to insure the pH is within the safe area.  If you are a serious briner or pickler, purchase a pH meter, they are well worth the money and helps insure your brines are safe.  The following will help.  http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm  

    Most stores in this area have pickled eggs setting on the shelves.  Personally, I have plenty of refrigeration space and enjoy pickled eggs on the cold side so I normally keep them in the cooler, but I don't worry about them setting at room temperature either because of the precautions taken during the pickling process.

    Pickle responsibly  and you will be fine.

    Hope this helps.

  12. I think we can be pretty sure that pickled eggs on the bar go back into the cooler at closing time.

    Pickled eggs and pickled sausage in a bar is smart business you just have to have another beer if you eat an egg or a sausage and the first one always tastes like you need another. ;-)
  13. frobro

    frobro Newbie

    I tossed the eggs in the trash. I'll just stick to pickles from here on out. I appreciate all the good info, guys.
  14.  I have never known of any bar that puts their pickled eggs in the cooler. Same with convenience stores open 24/7, the eggs stay on the counter.

  15. Commercial pickled eggs are produced at tight parameters that ensure safety.
    That's not something that can be safely done at home without a high-end pH meter to measure the equilibrium pH, etc.

  16. Then it will be very interesting to read the label on the jar.

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