Bernardin Home Canning: Because You Can: Pickled Eggs (2024)

Pickles

Bernardin Home Canning: Because You Can: Pickled Eggs (3)

Bernardin Home Canning: Because You Can: Pickled Eggs (4)

Bernardin Home Canning: Because You Can: Pickled Eggs (5)

Bernardin Home Canning: Because You Can: Pickled Eggs (6)

Bernardin Home Canning: Because You Can: Pickled Eggs (7)

Current recommendations for pickled eggs are for short-term refrigeration storage only. At this time processing pickled eggs in a boiling water canner or pressure canner has not been determined. Eggs are a low acid food which requires acidification below pH 4.6 or sterilization in a pressure canner. If the egg are not sufficiently acidified or heat processed it is possible that C. botulism can survive and reproduce, causing botulism

Yield:

Yield: 16 eggs

Prep Time:

20 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

16 fresh eggs
2 tbsp (25 ml) whole allspice
2 tbsp (25 ml) whole peppercorns
2 tbsp (25 ml) ground ginger
4 cups (1000 ml) white vinegar
2 tbsp (25 ml) granulated sugar

Directions:

Place clean mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Keep jars in hot water until ready to fill.
Cook eggs in gently boiling water for 15 minutes. Place eggs in cold water, remove shells and pack into sterilized jars. In a pot, combine vinegar, sugar and spices. Bring to a boil, reduce heat and boil gently 5 minutes. Pour hot liquid over hard-cooked eggs and cover jars with clean two piece metal SNAP Lid closures® or storage lids.
Store jars in refrigerator. Use within a month. This recipe is not intended for long term storage or storage at room temperature.

PRINTER FRIENDLY RECIPE

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