This is the pickled egg recipe that I use for those of you that ask for it. In a Large Pot, Combine and boil the following: 15 Cups vinegar (5% acidity) 3/4 cup canning salt (non-iodized) 3 1/2 teaspoons dill seed or 7 sprigs of dill weed 5 to 7 Cloves garlic sliced thin 5 to 7 Jalepenos sliced thin (Or try using Habaneros instead) Steam your farm fresh eggs for 20 minutes submerge them immediately after steaming in ice water let sit until can easily hold egg. Peel them all then put them into Hot water to reheat them prior to canning. Strain the Dill, Garlic and Jalepeno out of the brine solution and distribute evenly inside your 7 jars. Bring the canning bath water to 200F. Remove each jar from the bath and pack each jar with 12 to 13, peeled, blemish free, piping HOT eggs. Stir the brine and fill the jar carefully with the vinegar solution at 200F. There needs to be enough solution to cover the eggs completely. Leave as little air space at the top as you can. (about 1/2 inch) Yeast and mold can grow in the air space under some conditions. Apply a lid to the jar and snug a ring down, but do not over-tighten the ring. Air needs to escape during the canning bath & pasteurization process Return the jar to the canning bath and repeat this process for all 7 jars. After all 7 jars are packed and in the canning bath, make sure there is at least 1 to 2 inches of water above the tops of the jars. If there is not, add hot water to cover the jars. Keep the jars in the canning bath until the temperature of the liquid in each jar gets above 180F. This is usually accomplished by bringing the canning bath water to a strong rolling boil, and then keeping the jars in the boiling water for an additional 15 minutes. Remove the jars from the canning bath and place on the counter to cool After the Jars have cooled, inspect each jar to ensure a proper seal. If the lids did not seal, remove the lid and check for any debri and clean if necessary. Either recan them using the instructions above, or immediately place in the refrigerator to be consumed after 10 day sit inside refrigerator. Canned eggs that have sealed should sit for at least 3 weeks prior to eating..
Posted on: Sat, 26 Apr 2014 21:36:10 +0000
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