How To Pickle Eggs - Getting Off The Grid
Many people off the grid or getting of the grid have chickens and collect eggs daily, if you do not use them up or freeze those eggs, or do not use a freezer because of the power usage on the solar, then you can pickle the eggs!
I have to say that I will try many recipes, some passed down and some new. But I have this bad habit of changing the recipe to better fit my tastes. Some recipes call for more salt than I consume in a month, some recipes call for so much sugar it`ll rot your teeth with just a sample.
First you have to pick the size of eggs you would like to pickle, I prefer medium because I can get six eggs per pint jar or one dozen per quart jar.
You don`t have to home can pickled eggs, you can just make a batch and put them in the refrigerator, they will keep well for a month when covered in a plastic container or in a glass jar.
This is my tested and approved ( by everyone that has ever ate one of my pickled eggs) recipe, this will made one quart or two pints.
12 medium size eggs
One white onion
2 cups of white vinegar
1 tablespoon of pickling spice
1 teaspoon of canning salt
2 tablespoons of white sugar.
Place eggs in a cooking pot and cover with water, bring to boil and cook for five minutes.
Peel onion and slice into thin slivers, set aside.
Remove eggs from heat and drain the hot water, carefully not to burn yourself, and run cold water over the eggs.
Peel the eggs and put them in clean sterile jars, or the container for th refrigerator, by layering, a few boiled eggs and a few of the onion slivers till the jar or container is filled.
In a stainless steel cooking pot add the white vinegar, pickling spice, canning salt and sugar. Bring to a rolling boil, turn down the heat to medium low and simmer for five minutes.
Pour the hot liquid over the eggs and onions.
Note: if you want you can add a couple drops of red food color because the eggs will be brownish from the spices, I do not. Also you can strain the spices from the liquid, I do not.
For canning : Fill jars leaving one inch head space, wipe the rim clean with a damp clean cloth. Add lid. Put in a water bath canner process five minutes. Remove from canner onto a cloth and allow to cool completely before storing in a cool dark place.
For refrigerator : Let the cool completely before covering with the lid, then refrigerate.
And that is how you make pickled eggs at home!
Do you make you own? or do you buy what the store has to offer?
By Andria Perry
Photo By Andria Perry