Step 2: Pickling

Having cleaned and dried the pan, I added:

  • Dried chillies
  • Cloves
  • Cardamon pods (split)
  • Black pepper (cracked)
  • Salt ~ 2 table spoons

To the above was added ~pint of pickling vinegar (6% acidity, also spiced). This was heated gently for ~1 hour before binging to a gently boil.
! Do this with the lid on, as vinegar-fumes are irritating to the eyes & nose.

Meanwhile the cold eggs were peeled, and added to a clean glass jar. The hot boiling vinegar was poured over the eggs, with care to avoid hot-fumes as best as practically possible.
<p>Great recipe, thanks mate! Have done some for Christmas, my boys love them. Will let you know how they taste, although I've tweaked the recipe a little and added star anise, and scotch bonnet chillies for a bit more kick. Wish me luck!</p>
Just wanted to let you know that I&nbsp;made a vat of pickled eggs for a bunch of my buddies who came to visit me out of state for my birthday. &nbsp;They were a HUGE hit.&nbsp; How long will they stay good for?&nbsp; The ones that are left have been in the juice for over a month.<br />
Super, pickles can often go down well. As I've said somewhere else bought jars can be safe for years (unopened) and weeks (opened, refrigerated). I wouldn't leave yours much longer though.<br /> <br /> L<br />
Oy.&nbsp; Referigerate after opening?&nbsp; Oops.&nbsp; I've always seen the big jars 'o eggs at bars, and just assumed refrigeration wasn't necessary...&nbsp; Probably shouldn't eat the remaining eggs.<br />
Yes I've seen them too, but always thought they'd not sit around for more than a month. The official guidance to refrigerate is a precaution, not necessarily a necessity.<br /> <br /> L<br />
<p>HAH! Just came back to find this recipe again, and found this 4 year old post. Wanted to give you an update: I did, in fact, end up eating the rest of them. (After a bit of research.) The vinegar made the PH of the &quot;juice&quot; completely uninhabitable for bacteria, and kept it there. Additionally, the antioxidants would reduce the amount of time it would take for the eggs to go rancid. Now, I'm not recommending everyone just go out and eat expired food, but I'll say for myself, I ate them MONTHS later, and they were still just as good! Gonna make a big batch for another party!</p>
I'm not trying to be mean in your comment feed here, but you should know that seeing eggs in a dirty pot seemed &quot;ok&quot; at first, eggs aren't always the cleanest thing to begin with. We pick our eggs out of the nests, and put them in any old pail because we take them in and wash all the debris off of them anyways. <br> <br>But then when I saw that you cooked the eggs IN the dirty pot, I'm sorry but my stomach turned. I realize that rice that is dried onto the pot isn't that big of a deal, and that cooking the eggs in it is probably fine because of the sterilization that happens when cooking, but still. I didn't want to look further at your recipe because seeing those photos kinda grossed me out. It made a really bad first impression on me to see this displayed to the public like that. <br> <br>Again, I mean that in the most respectful way possible. It really turned me off to see that, and I thought you should know that in case that wasn't the reader response you were hoping for.
I recommend using a solution of half vinegar and half water. Mainly because it allows the eggs to last longer without getting rubbery. And it also has less fumes and less overwhelming vinegar taste if that isn't your thing. But the rubbery bit is most important.
The strength of the pickling solution does affect like you say. I don't leave them very long in there, and I like the bit of &quot;firmness&quot;.<br> Thanks for the comment.<br> <br> L<br>
I know this is old, but maybe you could add just how much you use of each spice? Just approximately...<br /> Im actually making a bunch right now. 10 eggs, powdered spices though :( But really looking forward to tasting these!<br />
Well I'm still here...<br /> The strong vinegar is the main flavour,&nbsp; but <a href="http://www.instructables.com/id/How-to-pickle-eggs/?comments=all#step2" rel="nofollow">step 2 is the one to look at</a>. You can count them in the image, but much of this is about adding the flavours that you like and experimenting.<br /> <br /> L<br />
Whoa! They're sour! One too many and you might feel a little sore in the rear the next day :P<br /> But I have to say, can't taste much of the spices.<br /> Like them though, have a jar of these and one of the beetroot variety in the fridge now.<br />
mix your vinegar with a brown sugar water solution and fine tune it to your own taste.
You might try different vinegar, or leaving them longer. But like pickled onions, vinegar is part of the taste.<br /> <br /> L<br />
On boiling eggs and keeping the yolk yellow: I'm certain you cannot go wrong by putting the eggs under cold water right after taking them off the boiling water, and until they're cold. I read it somewhere when very young and it is something to do with sulphidric acid being created in low concentrations during the boiling process and interacting with the yolk. Works like a charm.
Hunter S?<br> yes, you're right, that's an alternative - I've just factored-in the after-cook.<br> The sulphur content of the protein (from cysteine I think) forms iron sulphides giving that nasty dark colour.<br> <br> L<br> <br> <br> <br>
im gonna try this,i make lots of pickle veggies but never thought of eggs i like hot stuff so i put chillies in my pickles so mine will become pickled chilly eggs.
I wonder the author has't mentioned wheather the egg shell should be removed or not.
<br> <strong>Step 2</strong>:<br> Meanwhile the cold eggs were peeled, and added to a clean glass jar.<br> <br> L<br>
&nbsp;Oh! I am going to make these right now, I always thought you had to use pickled beets because that is how I was taught but now I am going to try this. Thanks L!
I hope they turn out to your liking.<br /> <br /> L<br />
I added fenugreek and star anise to the mix, two cans of juice from canned beets - for the color, and the kitchen smells fantastic.
That's interesting, I've got some anise.<br /> <br /> L<br />
I follow this recipe probably once a month. I love it.<br />
Oh good, they're super to have in.<br /> <br /> L<br />
Looks so good, but I can't find the ingredients where I live :0(
Which ones?<br /> <br /> L<br />
Sarsons malt pickling vinegar.&nbsp; did I miss the names of the spices lemonie lol??
Any brown malt vinegar will do the job, spices can include a few cloves, some allspice, mace, peppercorns, bayleaf, experiment try your own mix, white vinegar will do too but you don't get the attractive colouring of the egg white then !
You can use other vinegar, and other spices - make them as you like.<br /> <br /> L<br />
We have 3 chickens in our backyard that we got last week, but so far only one is laying. We eat a lot of eggs, but hopefully if we save up then I'll convince mum to do this ;D<br />
It's when all 3 are laying and you've got more than you can eat that things like this come in handy (as opposed to just tasty)<br /> <br /> L<br />
&nbsp;I seriously want to do this, but mum isn't keen on pickling.
&nbsp;Those will be a huge hit at Christmas :) <br /> <br /> Thanks mate, nice 'Ible :)
Pickles are great aren't they?<br /> <br /> (get some good eggs, and good flavours)<br /> <br /> L<br />
gak ngerti maksud'a saya...
I've tried. It was great !!! Thanks for posting !!!
i think the only way yo eat a egg exept raw is pickiled
Or scrambled / omletted, but I do like pickled (think I'll have another) L
new pic? its awsome ithink i will get one saying gone drinking be back when i feel like it
Not drinking, but that's a new idea for me. I prefer image-changes to posting a forum-topic saying "I'm off to Wales for a couple of days". L
sorry for not talking lately just had a lot of things on my minde
Divvunt worry about it. I got a six-pack of duck-eggs yesterday... L
Excellent recipe! I tried it out last night with the addition of tabasco sauce for a bit of extra zip. Can't wait to see how it tastes! I was wondering why you removed the spices before pickling? I've always just left them in for any pickles I made and it keeps leeching out deliciousness the longer they sit... Also, I would really encourage folks to boil the vinegar just before adding it to the eggs because it helps sterilize the contents and it allows you to get that negative pressure seal when it cools and the top *pops*!
I didn't remove the flavorings, and like yourself I boil the venegar. L
Hmm. interesting, I'll have to try these, I've got a batch of pickling veggies going right now, might as well throw some of these in.
Pickled - (anything) is of interest, please show us eh? L
Sure. What about canned stuff? we've got canned stuff comin out our ears!
No, that would be different, canned is heavily-cooked and already in a state of preservation. L
This is interesting...you guys just made me hungry !

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Bio: I'm an experimentalist, a scientist and I have a tendency to do things just for the sake of doing them, or to find out ... More »
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