Pickled Eggs

Yield: Yield: 16 eggs


Prep Time: 20 minutes


Processing Time: Processing Time Not Required


Difficulty: Beginner


 


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


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.