Does anyone have a recipe for making pickled eggs that does not have to be kept under refrigeration. We have found various recipes that all require refrigeration. We see commercial ones on the shelf. thanks, Ellie

-- Ellie Courson (b.ellie@juno.com), September 22, 2000

Answers

Boil and peel 12 eggs, set aside. Combine 4 cups cider vinegar, 1T peppercorns, 1T whole allspice, 1T whole cloves, 1T minced gingerroot, and 1t salt. Bring to a boil and simmer for 10 monutes. Put eggs into hot sterilized jars and strain hot liquid over them. Seal and keep in a cool place. Makes a rather spicy egg, enjoy!

-- Julie (julieamc@excite.com), September 22, 2000.

Julie what do you think the shelf life be on these i know ive seen them in the taverns

-- Bob Condry (bobco@hit.net), September 23, 2000.

When we use to hve over production on eggs we pickled 'em. I would pack them ina gallon glass jar and ppour in cider vinegar with ground red peppers and whole cloves of garlic, cap it off and it would sit on a shelf in the kitchen. the eggs would last for months but eventually be eaten, they do seem to get rubbery after awhile.

-- Hendo (OR) (redgate@echoweb.net), September 23, 2000.

Don't know what the shelf life is supposed to be, they've never lasted very long. I think they would keep for a very long time however, much like a pickle does.

-- Julie (julieamc@excite.com), September 24, 2000.

I save the juice from cucumber chips, ad a cup or so cider vinegar to bring up the acidity, plop a bunch of eggs in the jar, store in a cool place. They never last long enough to find out how long they WOULD last :)

-- Tang J. (tang@mtaonline.net), September 27, 2000.

I'm new at canning and I don't want to sound like an idiot but when you say seal; what exactly do you mean? Just put the lids on and screw the bands on? Or process for a few minutes in the hot water bath?

-- evelyn Bergdoll (evandjim@klink.net), September 27, 2000.