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

FAQs

Why can't I can pickled eggs? ›

While you may see home-canned pickled eggs for purchase, it is actually not safe to can pickled eggs at home. In fact, home-pickled eggs stored at room temperature were linked to a case of botulism — so just imagine long term shelf storage of canned pickled eggs!

The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water.

Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them.

There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F.

Heavy metals in the eggs, especially the lead oxide once used in preserved eggs, pose a health risk to consumers, while the residual heavy metals in the pickling liquid can harm the environment if not properly disposed.

In general, all pickled eggs can last up to four months in the refrigerator before experiencing decreased quality. Keep in mind that eggs may be safe to eat after that time, but they're not likely to be as tasty as when you first bought them.

botulinum cannot grow below a pH of 4.6, so acidic foods, such as most fruits, tomatoes, and pickles, can be safely processed in a water bath canner. However, foods with a higher pH (most vegetables and meats) must be processed under pressure.

These Clostridium botulinum spores can be destroyed by pressure canning the food at a temperature of 240 F or above for a specific period. If you find timetables on recipes for processing low-acid foods in a boiling water bath canner, do not use them.

For canning, a 5% acidity level is required for safety reasons. The recipe requiring 5% vinegar level is because the produce that is being used in the recipe is low acid food. Any less than a 5% level will not destroy the dangerous bacteria that cause botulism.

Add the boiled eggs directly to the jar of pickle juice or put eggs and juice in a clean mason jar. Refrigerate for at least 3 days before eating. The longer the eggs are in the juice, the more pickled and flavorful they'll become. Eggs will last 3 months in the fridge.

Do you refrigerate eggs while pickling? ›

Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator. The pickling solution must completely cover all hard-boiled eggs.

Like many preserved foods, pickled eggs have a shelf life. If stored properly in the refrigerator, they can last for several weeks to a few months. However, it's essential to check for any signs of spoilage, such as an off smell or unusual color, and discard them if you're unsure.

While you may see home-canned pickled eggs for purchase, it is actually not safe to can pickled eggs at home. In fact, home-pickled eggs stored at room temperature were linked to a case of botulism — so just imagine long term shelf storage of canned pickled eggs!

Using a pickling liquid that contains both vinegar and water makes it slightly less acidic; this slows down the denaturing of the egg white proteins and prevents the eggs from developing an overly rubbery texture.

There are no safe approved canning methods for eggs. Two approved methods for preserving eggs are: pickling, if kept at 40 degrees or lower and freezing raw. Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings.

There are no safe approved canning methods for eggs. Two approved methods for preserving eggs are: pickling, if kept at 40 degrees or lower and freezing raw.

Choosing the Right Pickling Container

These will react with the salt and acids during pickling. This can cause undesirable changes to the pickles. If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars.

Pickling liquid is a balance of water, vinegar, salt, and sugar. So, if the solution is high in vinegar, it makes the liquid quite acidic. And If the eggs sit in that liquid too long, you get rubbery eggs.

If you are talking for long-term canning, garlic is one item that should not be pickled unless kept in the refrigerator. Hard-cooked eggs and horseradish can be put in sterilized jars, covered with hot vinegar, and stored in the refrigerator.