EASY Homemade Pickled Eggs Recipe - OVER 40 DIY pickled egg ingredients!

These easy pickled eggs recipes are so delish! Plus a classic pickled egg recipe base that you can use to customize your own recipe with a BONUS LIST of over 40 ingredients you can add to your DIY pickled egg recipe.
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ABOUT OUR SUFFICIENT LIFE
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We live on 8 acres in rural Iowa and have what feels like the perfect place to become less dependent on buying things in stores and the electric company. Dan and I are in our mid-50s and we are gearing up to retire early and make a self-sufficient living right here. Our goal is not just to survive, but thrive and we want to take you along with us on our homesteading journey. On our channel you will find videos on building things, recipes, canning, deep winter greenhouses, chickens and much more - anything we are doing to build our homestead! Subscribing to our channel, liking this video, and commenting below will help us to grow our channel and keep producing content.
Karyn has been a farm girl, teacher, software instructor, hospital office worker and a general nerd. She shares the recipes, kitchen and home tips, and works the garden.
Dan grew up in the Appalachian mountains of Tennessee. He has been a soldier, assembly line worker, farmer, and a sign maker. He works on improving the property, building things, and fixing things.
We post a new video every Sunday - sometimes more during the week. Looking forward to seeing you around!

[@JjJackson-f8v]

❤ I do so appreciate you sharing your recipes, your insights and inspiration!

[@joshuahall1656]

I make a lot of dill pickled eggs and super hot pickled eggs with ghost peppers and carolina reapers, but my wife loves my new recipe of pickled quail eggs. I use white vinegar, kosher salt, white onion, garlic and my main ingredient is a jar of "Mazzetta golden Greek peprocinie peppers" I pour all of the vinegar from the peprocinies in with the white vinegar and slice up a bunch of the peprocinie peppers for the jar. Delicious!!!

[@OurSufficientLife]

I am going to have to try those peppers now! Perhaps replacing the crushed red pepper in this recipe. Thanks for the tip, Joshua :)

[@rossgridley5626]

You might want to try an Asian inspired pickled eggs . Lemon grass. Ginger . Soy sauce . Or even kimchi .

[@imonnights]

Great video and ingredients list.. wow.. going to pick them all up now and have a great day pickling a few different combos .. Thanks again 👍👍👍👍👍🍻

[@OurSufficientLife]

Thanks, I'm On Nights - how did the eggs turn out?

[@SusanHastings-x9j]

❤ We always did it in a gallon jar. We did it in a gallon jar. My grandmother and I do it for my dad. She said it on the counter and everybody just tapped their cell phone everyday wanted one. We never put nothing in the ice box that it was pickleven. When we pick up pickles, we put it in a cool place. But remember they didn't have refrigerations. And I'm from the time in the ice box and we never had room for c*** like that. Everything was on the counter and no one ever died. For a 1000 years, no 1's ever died. This pickling eggs goes back thousands years. No one ever died that I know of. And I study history.I mean teach it especially old recipes and old things that they did around the world

[@Annmarieflorence]

That is lovely and looks delicious😄Thank you🙏🤩

[@OurSufficientLife]

You are most welcome! :)

[@Annmarieflorence]

@@OurSufficientLife I've made them already🤩🙏

[@karolmarino7526]

I don't have room in my refrigerator for pickled eggs but we love them. The recipes sound awesome and I'd like to find a way to make them shelf stable. Will water bathing allow them to be stored on the shelf instead of in the refrigerator?

[@OurSufficientLife]

It's a bit controversial regarding making pickled eggs stable for the shelf. A lot of people do it, and it's true it really has been done for many years. But according to safe canning practices, pickled eggs should not be canned for sitting on a shelf. It's due to the density of the egg and the ability for the canning process to fully permeate the egg, and no matter how much vinegar/salt is used, it has been classified as unsafe. There have been people that have died from the food borne pathogens in canned pickled eggs, others swear it has been done for years and they still do it. To me, it is kind of leaving things up to chance. If you still want to do it here is a video on KZbin about making shelf stable pickled eggs! 😀 kzbin.info/www/bejne/mJ-4fo2mnLide8k

[@bulkvanderhuge9006]

What's the reason for not using Iodized Salt?

[@Aikiman]

My belief is that, provided you sterilize your lids and jars, sealing your hot jars right away or hot water bathing kills a multiple of bacteria due to the heat but the added benefit is that the jar is vacuum sealed which puts the contents under a reduced atmospheric pressure and lowers air content which inhibits more bacteria. That plus the salt and vinegar changes the salinity and pH which is also inhibitory to a lot of bacteria.... so any bacteria present are not having a good time under these conditions. What I wonder is does the vacuum allow the vinegar, salts and spices to penetrate further into the eggs, giving a stronger flavour?

[@reginacarrithers4454]

How did your "experiment" jars turn out tasting?

[@dawndavis3600]

I did one quart jar with whole cloves and ginger. It's only been about 4 days so i have a little while to wait.

[@OurSufficientLife]

Would love to know how those turn out - sounds yummy!

[@hardtruth2039]

I understand that pickled eggs done with boiling brine in a ball typed jar with a canning lid will seal properly as it cools and are shelf stable for a year or more. Is this true?

[@OurSufficientLife]

Some people use older techniques and swear by them. But as far as canning goes, water bath and pressure canning are done to kill harmful bacteria that can be in the food. A jar can seal in the manner you described, but it can still have bacteria. So it would not be considered a safe canning method. Personally, I would not do it, but I know there are people that probably do. :)

[@donnastormer9652]

Pickled eggs can last for a year or longer in the refrigerator. I’m still eating eggs that are eight months old and they actually taste better today than they did when they were only pickle for two weeks. If you do a lot of studying for my 18th century cookbooks pickled eggs will last pretty much forever and nobody’s gonna get sick if your brine is right and you don’t poke them

[@OurSufficientLife]

Yes I sometimes wonder what all the fuss is about - people have been doing this for years and I haven't heard of anyone dying from a pickled egg!

[@Zombeegun]

@@OurSufficientLife would you really know if they did ?

[@donnastormer9652]

If you were enamel pot is. Pitted the aluminum will react with the vinegar In a very negative way

[@OurSufficientLife]

Thanks Donna! I hadn't thought about the pot - good to know. I've needed a new one for a long time 😬

[@stanleykeith6969]

The FDA said not to do it. Run a tooth pick threw the eggs to got the brine inside the egg.

[@nancymweasel6561]

I learned from the Amish to waterbath for 15-20 minutes for storage & I don't store them longer than 6-9 months. We eat them up too fast.

[@OurSufficientLife]

Agreed, Nancy - they are too yummy to stick around longer than that 🥰

[@GalloPazzesco]

Why would you leave the jar open, while letting it cool, thus allowing airborne bacteria to infect the contents of the jar?

[@cbzombiequeen58]

Is water glass a chemical they use on floors?

[@OurSufficientLife]

Not in this case. In this case, it is just water and pickling lime on the eggs. The term "water glassing" is actually an old term derived from using sodium silicate to preserve eggs. Sodium silicate was also called "waterglass". 😀

[@chera3467]

Regular salt is no different other than the iodine lol, just makes the water a lil cloudy is all.

[@OurSufficientLife]

Hi Cher Ann! There are several places online that mention discoloration of the food when using iodized salt. I believe it turned my first batch that I ever did of pickles dark over time. I have only used canning salt since then without issues. Here is a link you might find interesting! Maybe it does not matter so much for pickled eggs? I don't know :) extension.psu.edu/salt-in-canning

[@MaryWilliams-k6f]

my eggs are peeling nicely, but my yokes are close to the edges making holes and they look greenish. but smell and taste good. they just look ugly. what can I do?

[@l.aldrich-lewis1313]

They turn green around the yolk if over cooked. .. bring water & a tablespoon or so of baking soda to boil- then add eggs, cook for 14 minutes, then into an ice/water bath to cool. Perfect eggs every time :)

[@OurSufficientLife]

This is how I do it also!

[@maryamjose7929]

Am so happy right now am Herpes negative thanks #drodukuhome.❤️.

[@paulipoika]

It is impossible to make really hot eggs ....

[@OurSufficientLife]

Unfortunately, we have found that's true!

[@KD-NotWoke]

Safe or not I found a lost jar of homemade pickled eggs in our frig. Memory fails me but they were 5-7 YEARS old. I finished them off without any problems.

[@OurSufficientLife]

That is AMAZING! I really think the vinegar/salt combo preserves much longer than we are led to believe.