Pickled eggs

[skunkskinner]

Does any one know of a recipe for pickled eggs that requires NO refrigeration. All the recipes I found say to refrigerate. I used to buy them at the gas station,on the counter all the time in my younger days.
Thanks for any help.

 

[RetiredMedic]

PICKLED EGGS

1 or 2 doz. boiled eggs, shelled
2 c. vinegar
1 tbsp. salt
1 c. water
1 tsp. black pepper
1 tsp. dry mustard
1 pod hot pepper
1 med. size onion

Heat vinegar and water to boiling and pour over eggs and sliced onion. Let stand 10 days.


Very good with beer.

I hope this post don't get pulled like my last one trying to help a member

 

[david50]

should they be refridgerated for the 10 days or left at room temperature

 

[Blizzard of '93]

boil and peel when cool a dozen eggs. put as many as will squeeze into a wide-mouth quart jar that you have boiled out. boil the lids and caps also. use the rest of the eggs for egg salad sandwiches.
bring to low boil 1 cup white vinegar and 1/2 cup water. with 2 tblspoons salt.
place 3 peeled garlic cloves and 1/2 teaspoon each hot red pepper flakes and dill seed into jar w/eggs.
pour hot vinegar solution into jar allowing time to 'settle' the solution and top off until completely full. let cool to room temp for a day then cap tightly and refrig until needed, they will keep for several days out of the frig after the solution soaks in. takes about a week for the soaking process. enjoy!! I do. sometimes eggs are on sale for 79 cents a doz and I pickle 2-3 dozen.

the same solution does well for pigs feet but you have to simmer the feet first and pour the pickling solution onto the hot feet in a sterile jar.

 

[shmrck1]

Blizzard,
Nobody adds beets to the mix,or at the very least beet juice :hmm:
snake-eyes

 

[Blizzard of '93]

it's just red coloring, doesn't impart any taste at all. the store bought ones are colored of course, but they are inferior to the homemade item. I take a quart to a shoot/camp session and they all get eaten. stay up-wind of the eaters of course. :shake:
I also make pickeled beets, I add sliced hot onion in layers with them. a quart won't last long when we bring the hobo packets off the fire.

 

[skunkskinner]

Thanks,
I'll give them a try.

 

[Bountyhunter]

I get a big pickle jar--1/2 gallon?-- and fill it with peeled boiled eggs--3 dozen or so. I add seasoning, then fill to the brim with straight apple cider vinegar, cap and set in the fridge. In 3 days, I take it out and drain all the liquid. At this time, the eggs have neutralized all the acid from the vinegar. I refill the jar with fresh vinegar and more seasoning. This gives a bit of pickled flavor, but if you really want em to keep and have a pickled "bite", then drain them again after another 3 days, the liquid will also be neutralized, and refill with fresh straight vinegar. I add beet juice to the vinegar simply to tell how far the pickling has penetrated the eggs.

The first pickle solution will only penetrate part of the egg white. The second will get into they yolk, and the third will give complete penetration. Otherwise, the beet juice doesnt change the flavor as far as I know, but with the peppers and such that I put in,,,,,,,,,,,,