Preserving Farm Fresh Eggs

Preserving Eggs Safely

Do you have chicks and enjoy fresh eggs?  If so, are you looking for ways to preserve and utilize your fresh eggs?  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.  Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the peeled eggs.  Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions. 

Eggs used for pickling should have clean, sound shells.  Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg.  Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.

Cooking and Pickling Eggs

The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well.  The eggs are to be completely covered with the pickling solution during storage.  A quart-size canning jar will hold about one dozen medium sized eggs.  For sterilizing glass jars go to https://nchfp.uga.edu/how/can_01/sterile_jars.html.

After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur.  Medium or large eggs may require 2 to 4 weeks to become well seasoned.  Use the eggs within 3 to 4 months for best quality.

Each of these recipes uses 12 peeled, hard-cooked eggs.  The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.  Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).  There needs to be plenty of pickling solution, and enough to completely cover the eggs.  Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

RED BEET EGGS
1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)

SWEET AND SOUR EGGS
1½ cups pasteurized apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt

DARK AND SPICY EGGS
1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt

CIDERED EGGS
1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
1½ teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove

DILLED EGGS
1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

PINEAPPLE PICKLED EGGS
1 can (12 oz.) unsweetened pineapple juice*
1½ cups white vinegar
2 medium onions, peeled and sliced
¼ cup sugar
1 teaspoon salt
1 teaspoon whole pickling spice
*If sweetened pineapple juice is used, omit sugar