Pickled EGGS | Shelf-Stable | NOT “Approved” | Water Bath Canning

[@captcooper5159]

Absolutely beautiful. Love the fact that you don't give a dime about what the USDA recommends. The jar, looks really nice. A piece of art. I am cooking it in the background as I type!

[@OutdoorsandCountryLiving]

We appreciate you watching and for your nice comment. Enjoy your weekend!

[@ironrose888]

Wonderful video and great background music. I don’t have any canning equipment yet.

[@tawnroddey]

You don't need canning equipment, my friend! Use what you have. You can usually water bath quarts (or pints) in a large soup pot. Just place a flat metal grate or even a wash cloth on the bottom to keep the jars from bouncing around in the pot while boiling. Fit as many jars in as you can. If you don't have canning jars, save your used jars that have a soft rubber seal around the inside of the lid. I use spaghetti sauce, pickled products, or others to water bath (they cannot be used, however, in a pressure canner!). Improvise! Dip off the hot water when done and lift jars with a thick hand towel or use a pair of strong tongs. Keep the hot jars covered with a light towel to prevent cold drafts and let cool completely before moving them around too much. If the lids do not seal, (EVERY type of lid fails occasionally) place that jar in the fridge and eat soon. I would keep the size of my jars to a quart or smaller. Be brave and get to canning!

[@HeleneLouise]

Wow. Enjoyed this video. Thanks

[@OutdoorsandCountryLiving]

We thank you for watching!

[@WarrenKimpel]

nice video

[@OutdoorsandCountryLiving]

Thank you. Hope you enjoy the rest of your week. Blessings!

[@lynntomk]

Boil 2 minutes, cover and let stand 11 mins, run cold water on them, peel when cold. The cooking method prevents the green ring that comes with an over cooked boiled eggs.

[@OutdoorsandCountryLiving]

Thanks for sharing your tips! Peeling hard boiled eggs can be done a million ways it seems. Appreciate your help and thanks for watching!

[@randpmagnuson6711]

Do I have use sugar

[@OutdoorsandCountryLiving]

You may omit the sugar. It is used in pickling brines to reduce the tartness of the vinegar and to balance flavor, not so much for sweetening. Thanks for watching and leaving us a message.

[@dennismcglathery1671]

so these do not need to be refrigerated yes or no no-- did not have the time to watch --weve pickled them and refrigerated them and came out perfect but wondered if safe just pickled and set on shelf yes or nos anyone

[@OutdoorsandCountryLiving]

In the video, we water bath can the pickled eggs and this is what enables them to be shelf stable. If not canning, then they should be stored in the refrigerator. Hopefully, you get a chance to watch the video to see the process. Thanks!

[@EdiMeanG]

Do you have to add salt? Could I use pink salt?

[@OutdoorsandCountryLiving]

Hey there! You don’t have to add salt, it’s for taste. We’ve never made them without salt, so not sure how good they would taste. Yes, pink Himalayan salt is fine, that’s what we use. Any non-iodized salt is what you want to use for canning. The iodine alters taste and clarity of the canned product. Thanks for watching!

[@EdiMeanG]

@@OutdoorsandCountryLiving wow thank you for responding and thank you for the info!

[@OutdoorsandCountryLiving]

@@EdiMeanG you’re welcome! We want to be helpful. Let us know if you have any other questions.

[@jeffmartin9092]

How long before u can eat them

[@OutdoorsandCountryLiving]

You could eat as soon as they cook but it’s better to wait a couple weeks to let the flavors blend and set in. Thank you for watching and for your question. Have a great week.

[@jeffmartin9092]

@@OutdoorsandCountryLiving thank you can't wait to try them it my first time

[@sarahlaughard7199]

Are your eggs from the store?

[@OutdoorsandCountryLiving]

Yes, this batch was. Thanks for watching!

[@dickgl2]

Been hot water canning pickled eggs for over 50 years without mishap. I can 25 quarts every two years. The older they get the better. Just make sure you sanitize the jars and lids. I have never had a failure.

[@OutdoorsandCountryLiving]

That’s awesome!! It’s nice to be in control of your future needs when possible. Thanks for sharing and blessings to you! 🙂

[@kimberlyrichardson3793]

After you open a jar do you have to refrigerate them afterwards?

[@OutdoorsandCountryLiving]

@@kimberlyrichardson3793 We refrigerate the pickled eggs after opening a jar. Always have. Some may not, but as a certified food handler, registered nurse, and certified health coach, I like to refrigerate them for optimal safety and longevity. -LeeAnn

[@corrinnacorrinna5572]

Can you share your recipe as well? I'm buying fresh eggs for 2 dollars a dozen. I want to make several flavors of pickled eggs😊

[@arcobalenonellorto8994]

After how many days are they ready to eat and how long can I store them?

[@irishredhomestead6352]

Oh my goodness, I remember seeing white vinegar eggs in my grandma’s pantry some 50+ years ago! I knew there was a way to make them shelf stable but couldn’t ever find a recipe and she passed when I was just a kid. Just wonderful thank you! I do have a new subscriber request if at all possible. After reading ALL the comments, I did see you mention the Purple Beet Eggs can be shelf stable too. Would it be possible to do a vid? I remember seeing those beautiful purple eggs in the pantry as well.

[@OutdoorsandCountryLiving]

We’ll do our best at making a video on beet pickled eggs (after apple processing ceases). They’re pretty good too! Thanks for watching and your nice story behind pickled eggs.

[@Hatchet-wy3vn]

I have made pickled eggs for 55 years, my Father who taught me, for a lot longer than that. We have never boiled (water bath) the pickled eggs....and have never got sick. Just make sure all eggs are completely submerged in the pickling solution. My eggs are never refrigerated and are just put in the pantry. I usually make 3-5 dozen at a time and always have at least a couple of jars ready to eat. There have been times where I have lost track of a jar and one time, had a jar 9 months old. Those 9 month pickled eggs were the best!!!

[@OutdoorsandCountryLiving]

Yes the pickling solution is the key that’s for sure. Have a great week and thank you for sharing.

[@Sabbathissaturday]

I prefer to water bath mine just to sterilize everything and to get a good seal on the jars. ❤❤❤🤗

[@elettramia6380]

I would like to say thank you for adding the ingredient portions for these canned eggs it makes a huge difference especially for us newbie canners! 8 cups vinegar 8 cups water 50:50 ratio. Thank you for explaining

[@OutdoorsandCountryLiving]

You’re welcome! Happy egg pickling.

[@donutdomination139]

1:1 ratio…

[@DamnYankee86]

I've been making pickled eggs for a few years now. My main recipe is similar to yours. I use apple cider vinegar rather than white and switched out the white sugar for some molasses. My uncle who was born in 1935 says they're the best eggs he's ever had though he may just be buttering me up so I'll keep making them for him. I've always stored them in the refrigerator because I have no experience with canning but the next batch I make I think I'll be trying your method. Thanks for sharing your knowledge.

[@OutdoorsandCountryLiving]

Thanks for sharing your story with us! Pickled eggs are great, especially when they don’t have to take up space in the fridge long term. We store our fermented sauerkraut in the refrigerator so not having bulk pickled eggs in there too helps free up space.

[@HankMcConnell]

Wonderful background music and great information. Thank You!

[@isaiah53design]

God bless you for taking the time to make this video. Years ago I made these and then forgot how. A few years later I looked up a recipe and got spooked because everyone said “Oooh no, too scary, don’t do it in the canner,” so I gave up. Thanks for sharing unapproved info that could be lifesaving down the road. Again, God bless you! John 3;16

[@chrismcdaniel3930]

This is THE most informative video on how to pickle eggs the way my great grandma used to! Thank you so much for making this!!

[@OutdoorsandCountryLiving]

Our pleasure, glad you like it. Great Grandma’s are the backbone!

[@azliz4186]

Looks delicious! I have a few questions though. Did you let the brine cool before adding it to the jars? Did you have any brine left over? And, have you ever had a jar on the shelf go bad? I'm definitely going to do this! Thanks for the recipe!

[@OutdoorsandCountryLiving]

Hello there! The brine was only heated up enough to dissolve the sugar and salt, so not very warm at all. I did not let it cool down before adding it to the jars. Yes, there was some brine leftover. Just plop in some more boiled eggs and either can it or keep them in the refrigerator to enjoy now. We have not ever had any jars “go bad” on the shelf. Thanks for watching and asking questions!

[@RavenWolfDrum69]

@@OutdoorsandCountryLiving do you keep in fridge or on shelf

[@OutdoorsandCountryLiving]

@@RavenWolfDrum69 on the shelf until a jar is opened, then we keep the opened jar in the refrigerator as we eat them.

[@MommaLousKitchen]

I buy quail eggs from and old toner who does the same thing. Well, idk if he even waterbath them, but the jars are sealed

[@RhinoDNA]

@@OutdoorsandCountryLiving What is the average temperature of the area where you store your pickled eggs on a shelf or pantry? I keep my house at 77-78 degrees and am concerned that might be too warm.

[@skyryder7662]

Last summer I consumed 28 pickled eggs in 7 days at a lake cabin, they are delicious. The perfect go to snack

[@OutdoorsandCountryLiving]

Yes they are!

[@SouthJerseyMatt]

Jeez did you open the windows?

[@OutdoorsandCountryLiving]

@@SouthJerseyMatt sometimes you may need too. Lol. Thanks for watching and for the comment. Blessings!

[@blueskypainters2916]

Loves eggs, or biological warfare? It’s the latter for me 😂

[@TheCaranda22]

For how long can i keep them in the pantry

[@dennisharvey8435]

You're the Bob Ross of pickled eggs!

[@OutdoorsandCountryLiving]

Lol, thanks for watching.

[@jackstrubbe7608]

Happy little peppers!

[@BoxMountainLLC]

WOOT Made pickeld eggs!! This was an easy process to do! I think I will start buying the 7 1/2 dozen eggs at Costco and get pickling!!!

[@OutdoorsandCountryLiving]

Way to go! We sure enjoy pickled eggs. Great snack! Thanks for letting us know you made them.

[@darlenemassey6161]

I just canned a dozen eggs and I did one change. I added some balsamic vinegar along with apple vinegar and white vinegar. They look good. Will be hard waiting 2 weeks to see how they came out. I used red onion, garlic, peppercorns and jalapeno peppers. I am doing this for hurricane prep as well as long term storage. By the way, I used an electric pressure cooker (Cuisinart) at low temp for 10 minutes. The eggs were really easy to peel.

[@OutdoorsandCountryLiving]

That’s great! Thanks for sharing and watching. Best wishes in your preparations.

[@trygvemannes]

I loved this video! You explained the whole process in a very straight forward way. I have been looking for days for a video like this. Thank you so much! Now I know how to pickle eggs!

[@OutdoorsandCountryLiving]

Thank you for watching and for your kindness. These eggs are awesome!

[@charlesharper7292]

This is the way my wife made them. I've never been dead from them. Not even once!

[@OutdoorsandCountryLiving]

Lol That’s a blessing 😀 stay well and thanks for the comment!

[@sharonsimon7793]

Sir do you think if you died even once you would come back to tell us lmfaoo 😁😁😁

[@Quillons1]

I don't believe you. 😂😂

[@sharonsimon7793]

@@OutdoorsandCountryLiving lol💖💖💖💖

[@charlesharper7292]

@@Quillons1 Honest Injun!🤚🤞

[@oliviahammond7496]

Hello! I am wanting to try canning my own foods. And this recipe looks really good! I have a question though how long do you typically store your canned foods before consuming? Also, is there a timeframe in which canned food goes bad?

[@OutdoorsandCountryLiving]

Hi there! It is best to allow pickled products to sit in the jars for at least 2 weeks before consuming to allow the brine to fully pickle the food. As far as other foods, you could eat them right away after processing the jars. We typically can our foods for long-term storage/use, so we don't consume them right away (and we are usually working on eating older items first). As for the life of home-canned goods, you'll hear many different time frames. We have eaten canned foods many years beyond the original date we processed them. As long as the lids/seals are intact to the jars and there isn't anything funky going on inside the jar (discoloration, foamy/frothy, odor, etc.), they are usually good to eat. Obviously, good judgment and common sense come into play as well with this. Let us know if you have further questions. Thanks for watching! -Tom & LeeAnn

[@kitchenmirchi1730]

It looks so delicious and tempting well prepared and presented enjoyed the whole process,thanks for sharing the wonderful recipe

[@OutdoorsandCountryLiving]

They are quite tasty. Thanks for watching!

[@stanleykeith6969]

I cook my eggs starting in cold water, boil for 5 minutes, then take of the heat cover for 15 minutes, then dump the hot water and fill the pan with could water and ice. Let it get cold and peel or put the eggs in the frig and peel later. Easy Peel !

[@jamiev5512]

I'm glad you explained why the band of the lid doesn't stay on. I am new to this and was like "why'd they make these stupid lids come apart like this". Now it makes sense. Great video I am trying this tomorrow!

[@OutdoorsandCountryLiving]

Happy to help! Thanks for watching and enjoy creating your pickled eggs.

[@kaylew108]

I’ve always wondered why those were made like that. I had no idea. This video explained why

[@emmabarkworth1718]

Lovely video, really informative, I'll be making some this way asap

[@mariaguigar6276]

Going down into the cupboard to try these pickled eggs for the first time after following your recipe I realized that some of the eggs had rose above the brine are those eggs still safe to eat or should they be discarded? I'm imagining everything that is under that brine in those jars is still good? Thank you for any advice!

[@deansam7092]

Thank you so much for sharing your recipe, it's so important to preserve food for power outages or other emergencies!

[@OutdoorsandCountryLiving]

@@deansam7092 it’s our way of life but having food when certain situations arise is good too. We appreciate your kindness!

[@tammynicewander2991]

I have not ever canned pickled eggs but your recipe looks so delicious I am going to give it a try…

[@OutdoorsandCountryLiving]

Thanks for watching and leaving a message. They are good!

[@CharlesSmith-io9fp]

I just finished canning 4 dozen medium eggs. I learned this back in the 60's. My mom's family was from Gibson, Pennsylvania but we lived in Connecticut. The only thing I didn't see you do was sterilize the jars and lids before packing. I went 10 eggs per jar, but it was crowded, I'll do nine next time, so I have more space for veggies. Thanks for your video and reconfirming my method and time in the water bath.

[@mariaguigar6276]

I have a question..... I followed this recipe and had some of the eggs rise above the brine while the jars were down in the cupboard. I want to try the eggs and the seals are good but was wondering if I should throw away the ones that were above the brine or if they are still safe to eat? Also I'm assuming that the ones in those jars that stayed under the brine are still perfectly fine?

[@CharlesSmith-io9fp]

@@mariaguigar6276 I'm not sure what you mean by, above the brine. The brine should have filled the jar to within a quarter to a half an inch. There shouldn't be enough room for anything except some spices to rise above the brine. Now if you're simply talking about the eggs floating, yes some will do that if the jar isn't packed tight enough that they can't move. Depending on how long you had them on the shelf you should have flipped them over every week or two so that the brine was able to cover them and let the spices redistribute. The thing to watch out for is any kind of bad smell or any kind of black or other color forming that doesn't match the seasoning you used. I've never had problems, but I've always made sure the jars stayed completely under water during the water bath and I've always done the bath for at least 15 minutes at a good simmer. If they don't have a funny odor or taste, eat one and wait a few hours if you're still worried. If you followed the directions, they should be fine. Now I'm curious, post a reply after you've had a chance to try them. 🤞🤞

[@rhondawalker7883]

This looks like an awesome recipe my daughter loves pickled eggs I'm definitely going to try this one God bless you and keep you and thank you for sharing

[@OutdoorsandCountryLiving]

They are definitely tasty. Thank You!

[@pvt.greeny2102]

How long do they last approximately, based on your experience? I just did a small batch of pickled eggs yesterday and did the water bath canning method, I used to let mine just in the fridge, but this will be my first time making them shelf stable. I like to label the aprox. shelf life on all my jars after canning, but not many people talk about this information on their videos. Thank you!

[@OutdoorsandCountryLiving]

Home canners often don't talk about the longevity of home canned goods because most items are good long-term (many years) as long as the lids/seals are intact to the jars and there are no apparent signs of content changes. Things to look for are discoloration, foam/froth, loose lids, malodours, etc. "When in doubt, throw it out". We have eaten home canned goods upwards of 10 years from the original processing date. They look and taste just as they did the day we canned them. Some follow the one-year rule but being an experienced home preserver of 26 years, we know this is false information. To each their own we presume. Thank you for asking and for watching!

[@dawnquinn7964]

You have NO idea how many times I have viewed this video. I have yet to complete the task, but one of these days, I will make it happen. My family loves pickled eggs. On my bucket list for sure. Thank you!

[@OutdoorsandCountryLiving]

@@dawnquinn7964 whatcha waiting on, the next egg sale? Hahaha. We just opened a jar of pickled eggs that were canned 2 years ago…perfect! I would encourage you to make some. Don’t delay. Check this out. CANNED PICKLED EGGS | 2 YEARS OLD & STILL PERFECT kzbin.infoEC6DAizRVug?feature=share

[@Gods_creation.His_harvest]

If you omit sugar does that make a difference in being able to shelf store?

[@OutdoorsandCountryLiving]

No, not at all. The sugar is added to help cut the tartness of the vinegar, not necessarily to make the eggs taste sweet. Thanks for watching and asking! Vinegar is the life preserver, everything else is for added flavor.

[@mysticmeadow9116]

So colorful! They look like Christmas presents

[@OutdoorsandCountryLiving]

Appreciate your comment. Thanks for watching.

[@dlynnmorse]

My family loves when I add a little curry. Thank you for the video. I usually store mine in frig.

[@OutdoorsandCountryLiving]

Bet that would be good too. Thanks for watching.

[@christinex9429]

Great idea!

[@sherrypotoczny8273]

I’m new at canning. I loved this video. The step by step along with your calm voice was perfect! I do have a question. A couple of the eggs were about 3/4 out of the brine in the jars when you put the lids on. Will that effect those eggs negatively or will they sink down into the brine in the bath? Thanks alot

[@OutdoorsandCountryLiving]

They are perfectly fine. Fully pickled. No taste or texture difference. Most folks become concerned because not all eggs are fully submerged in the brine. This is only a concern if you’re going to store them in the refrigerator without canning the jars. Similar to that when fermenting foods (all food contents to be submerged). I wish we could share photos in the comments to allow you to see the jars several months/years after canning. They look just as they did the day I canned them. Perfect and delicious! Thanks for asking and watching.

[@everydayoilmommies5091]

Can the same be done with quail eggs? How would I know if the eggs went bad while on the shelf? Thank you for the excellent video!

[@OutdoorsandCountryLiving]

Hi there! I’ve never used quail eggs, so I can’t positively answer that one. I’d assume you could but I’m not 100% sure. With any canned food, you know it’s no longer safe to eat if the contents are foamy, discolored, smells funny, or the seal/lid has popped up or open. With eggs, you’d definitely know they aren’t fit for eating, as they would smell really bad. Hopefully this helps answer your questions. Thanks for watching and commenting. -LeeAnn

[@LoveMusic-pd5iz]

@@OutdoorsandCountryLiving Unless they have botulism, which is odorless, tasteless, and invisible.

[@OutdoorsandCountryLiving]

@@LoveMusic-pd5iz the toxin which causes botulism is such, but the canned food will display visible signs of spoilage (discoloration, foam, froth, malodorous, obvious signs of it not being fit to eat). We’ve never had any issues and have lived healthy the past 26 years of eating home canned goods 😂 When in doubt, throw it out.

[@larrygates9777]

How long of a shelf life are we talking about, I just did my first batch last month and have the in cool dark place. They have all sealed properly and I’m doing another batch today, I tried a jar for the first time a week ago and they’re delicious!! Just not sure of the shelf life?? Larry

[@OutdoorsandCountryLiving]

We’re still eating our canned pickled eggs that we made 2 years ago. Perfectly delicious! As long as the lids are sealed, home canned goods last many years when stored properly.

[@joshuanitzinger5493]

I know the longer the better for flavor, but what's the shortest time before trying it required for the pickling? If I need to adjust my recipe I want to know sooner rather than later!😁

[@OutdoorsandCountryLiving]

Usually we like to wait about 2 weeks for full flavor.

[@sgt4life86]

Looks like Christmas in a jar 😁. Can't wait to get started!!

[@OutdoorsandCountryLiving]

We appreciate you watching! They are quite tasty pickled eggs. Get creative with them. Add in what you like. You can also use white vinegar if desired.

[@elettramia6380]

😅 my boyfriend asked if we are going to give out pickled eggs for Christmas and I told him we just might lol. 🤷🏻‍♀️

[@OutdoorsandCountryLiving]

@@elettramia6380 Lol, that’s funny! Go for it.

[@chriswalker7691]

Just tried making some pickled eggs for the first time. I cheated and grabbed a dilly bean mix. I did the water bath and let them boil for about 15 minutes. Started reading in that time and was getting conflicting information about canning them. Thanks for the video!

[@OutdoorsandCountryLiving]

Sounds good! There’s a lot of conflicting canning “information” out there. We promise you these canned pickled eggs are great and stable. We’ve been home canning for 26 years now. Pretty sure we’ve got it figured out 😉. Appreciate your comment!

[@miss.t.7991]

Very nice video. Only i didnt catch what you did after putting the filled jars into the water, and it started boiling you set the time for 15 min. Whas that 15min of boiling? Or slow. I could quit hear. Thank you.

[@OutdoorsandCountryLiving]

Yes, process the jars for 15 minutes in the boiling water. Water bath canning is always done at a rolling boil for the designated time.

[@Lordskeep]

How can you get a false seal when they have the pop button type sealing lid? I'm asking because the jars I use when the rings are twisted off it causes the seal to turn with the ring and unseal with a loud hiss. I know they are sealed from the pop button and the vacuum hiss. So the point is taking the rings off are causing the unseal problem.

[@OutdoorsandCountryLiving]

Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

[@austenhead5303]

Doesn't the canning overcook the eggs? You're re-boiling already hardboiled eggs for 15 minutes. Do you get that green tint around the yolks?

[@OutdoorsandCountryLiving]

The eggs do not become overcooked or green around the yolk. Heating the boiled eggs in the pickling brine during the canning process does not further cook the eggs, it's simply to heat up the entire contents in order for the lids to suction down and seal onto the jars. Pickled eggs become quite firm in nature once fully pickled, absorbing the brine and flavors. Thanks for watching!

[@LynnMTHA]

Is there a printable version of your recipes anywhere? Speaking of not being the USDA method of things, have you tried the electric vacuum to seal your jars. At my age, I go directly for easiest route from A to B.

[@OutdoorsandCountryLiving]

We try to list recipes in the video description for those videos pertaining to cooking or canning. We don’t currently have them via a PDF format. Feel free to copy and paste the recipes on your own. This recipe is so simple and can be adapted to your liking, so it’s not in the video description, but is clearly stated in the video. We have not tried sealing jars (outside of various dried goods) with any kind of sealer.

[@rickershomesteadahobbyfarm3291]

I enjoyed this video. I’ve been pretty nervous about canning stuff that’s not approved. One day I’m going to work up the courage to make some pickled eggs lol.

[@OutdoorsandCountryLiving]

Don’t let it make you nervous. Once you get the hang of canning and find your comfort zone, you’ll be canning everything that fits in a mason jar. Find that courage as we’re entering rough waters! Blessings to you and your family-Tom & LeeAnn

[@maggieruelas8050]

What does “Not Approved” mean?

[@OutdoorsandCountryLiving]

@@maggieruelas8050 not approved means the USDA has not deemed it “safe” for home canning. Many experienced home canners will can “non-approved” foods despite the USDA not putting their stamp of approval on it. It’s an “at your own risk” canning project.

[@rickershomesteadahobbyfarm3291]

@@maggieruelas8050 what do you think it means

[@maggieruelas8050]

Not sure. That is why I’m asking. But, if I had to guess, maybe that it’s not that safe to do (?)

[@MispelledOnPurpose]

Adding water to the vinegar doesn't cut down the acidity too much? I just tried making my first batch so I haven't been able to try them out yet. There are so many variations on utube that it got confusing and I used straight vinegar with the pickling spices. I hope they don't come out too strong.

[@OutdoorsandCountryLiving]

Using straight vinegar is fine too. They will be good!

[@Annunaki2012return]

How long would these last for? Forever? If you do this with cucumbers or other vegetables how long does it take for them to become pickles?

[@OutdoorsandCountryLiving]

FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal but does happen from time to time. When in doubt, throw it out. We like to let pickled foods rest after creating/canning for about 2 weeks to allow for full infusion of flavors and result in the best taste.

[@newbsandwich]

Would you happen to know if omitting the sugar would still produce a tasty pickled egg? Diabetes makes recipe modification annoying lol

[@OutdoorsandCountryLiving]

The sugar in these pickled eggs is simply used to reduce the tartness of the vinegar. It can be omitted if desired. The eggs will still taste good!

[@yatizain1013]

I was thinking vinegar intact with metal.. Is it OK. Bcoz here at my place the lid got rusted.

[@OutdoorsandCountryLiving]

We have canned pickled eggs on our pantry shelves that were originally made in 2021. No rust present to the lids. Our canning lids have a white lining to them on the inside of the lid. We also don’t store our canned goods with the rings on the jars for many reasons. The rings will eventually rust if left on the jars.

[@Inigo_The_Son]

With the 15-minute water bath, don't the eggs get overcooked? Seems you are boiling them twice.

[@OutdoorsandCountryLiving]

The eggs do not become overcooked. The 15 minute processing time in the water bath is strictly for heating the contents and jars in order to create the vacuum on the seals/lids during the cooling process. Trust the process, it works every time! Blessings to you.

[@Katya-zj7ni]

Brilliant, my son loves these x

[@karenreaves3650]

I am making the beet pickled eggs recipe.

[@OutdoorsandCountryLiving]

Those are great too! Thanks for watching and commenting.

[@aligieryy12]

So I recently made pickled eggs and a couple of them burst por I guess exposing the yoke. Is this bad??

[@OutdoorsandCountryLiving]

No worries, it doesn’t affect anything negatively.

[@misschievousrn2756]

grind up your shells and feed them back to your chickens, mix into your garden soil to prevent blossom end rot and sprinkle on top for slugs, or use it yourself for extra calcium and minerals.

[@OutdoorsandCountryLiving]

We always put egg shells in our garden to amend the soil. Having enough calcium in the soil does help avoid rot. We keep a kitchen compost bucket to place all food scraps, coffee grounds, used unbleached coffee filters, used tea bags, etc. and we toss this into our gardens routinely.

[@dawnquinn7964]

I think I have a stupid question. Can I add fully cooked smoked sausage?

[@OutdoorsandCountryLiving]

Can’t confidently say yes to this. There are a lot of extra things that are put into processed meats (assuming you are not making it homemade) that could greatly affect the outcome once canned. If making refrigerator pickled eggs and not wanting to can them, then it would probably be fine. I would avoid adding the sausage if canning the pickled eggs. Unprocessed meats can be preserved by canning, however they must be pressure canned for a much longer period of time.

[@eremoshomestead7406]

I see that the top egg is not in the brine very much even after water bathing.....does that hurt the process? Will the jar and egg still be good for long term? How long will these last b4 going bad?

[@OutdoorsandCountryLiving]

Since the pickled eggs are water bath canned, the few eggs that aren’t fully submerged will not spoil and will still fully pickle, absorbing the brine. Traditionally, pickled eggs are to be fully emerged in the brine if storing in a refrigerator and not canning them. In this video, we canned them to allow for long shelf life. They are delicious, as we opened and enjoyed some last week. Once a jar is opened, we store it in the refrigerator until gone. As for shelf life: as long as the lids/seals are intact and there aren’t obvious signs of spoilage, these will last many months to years on the shelf. Thanks for watching!

[@pibble3962]

Thank you, such a nice video! (Scratches belly and looks hopefully in fridge for delicious pickled eggs). Good stuff.

[@OutdoorsandCountryLiving]

We hope you find pickled eggs in your refrigerator AND pantry! Thanks for watching and for the chuckle 🤭

[@momskitchen_123]

Nice presentation😊 New friend here with lots of support 🤝 Stay connected 🔔❣️

[@OutdoorsandCountryLiving]

Thank you for watching!

[@BrendaBodwin]

I dont think any pickled eggs are approved, but, they are made, and sold everywhere. I know, you put it on there as a disclaimer. Your eggs look great. 👍🏻

[@OutdoorsandCountryLiving]

Thanks for watching.

[@larrya7822]

Shouldn't the solution be covering all the eggs ? Also how long can you keep it before eating it ?

[@OutdoorsandCountryLiving]

If you’re not going to can them, yes. With canning the pickled eggs, it’s not necessary. Your kitchen, your rules. If it makes you feel better, then be sure they are fully submerged. We have canned pickled eggs on our shelves that are over a year old and are still good 👍🏻

[@ttapteog]

What is a good use for the leftover pickling juice once I’ve eaten all the eggs?

[@OutdoorsandCountryLiving]

You could possibly use it for making a homemade salad dressing? We don’t typically save ours.

[@bensmith4563]

I will never understand putting onions in pickled eggs fastest way to ruin them

[@OutdoorsandCountryLiving]

You can exclude them if you don’t want or like them. Have a great day and thank you for the comment. Blessings.

[@jeffyu1013]

some said water bath for 2 hours, some of them just like you 15 minutes or less than. so what condition can use less boiling time?

[@OutdoorsandCountryLiving]

A 2 hour processing time would be overboard and unnecessary. We’ve always processed quart jars of pickled eggs for 15 minutes, no more and no less. Any less processing time wouldn’t result in a proper seal, resulting in content spoilage. Hopefully this answers your question. Let us know how we can help you further if not.

[@MrRitaarabo]

Can I water bath these for 30 minutes to be safe or will that over cook them? Love your video!

[@OutdoorsandCountryLiving]

15 minutes in the water bath is plenty of time for safety unless your elevation is greater than 1,000 feet. See video description for elevation time adjustments.

[@purestress2]

Very nice and soothing thing to watch this lovely morning! Thank you for sharing your recipe with us, I'll definitely be trying these soon! Have a great day and God bless! 🙏

[@OutdoorsandCountryLiving]

We appreciate you watching and leaving a note here. These pickled eggs are great to have on the pantry shelf and are also delicious. May God bless you in your preparations! -Tom & LeeAnn

[@joeanthony2312]

How long would you run em in the canner at 10,000ft elevation?

[@OutdoorsandCountryLiving]

You can find this and other information in the video description. Click “more” for the details. Altitude Adjustments for Water Bath Canning: 1,001 to 3,000 feet, increase processing time by 5 minutes. 3,001 to 6,000 feet, increase processing time by 10 minutes. 6,001 to 8,000 feet, increase processing time by 15 minutes. 8,001 to 10,000 feet, increase processing time by 20 minutes.

[@danielsweeney6742]

I would guess I’m an oddity here. I have heard of pickled eggs never had one.

[@OutdoorsandCountryLiving]

You should try them!

[@teeky-rh9lz]

Also instead of water bathing I vacuum sealed my pickled eggs do you think that is okay as well to get keep the air out or do I need to start over

[@OutdoorsandCountryLiving]

Not for certain how the vacuum sealing will work out as we’ve never done that. We prefer to use mason jars and seal them in the water bath canner for long term storage. As a registered nurse and certified food handler, vacuum sealed pickled eggs raises a caution flag for me. -LeeAnn

[@kimberlyrichardson3793]

After you open a jar of pickles eggs do you have to refrigerate them afterwards?

[@OutdoorsandCountryLiving]

We refrigerate the pickled eggs after opening a jar. Always have. Some may not, but as a certified food handler, registered nurse, and certified health coach, I like to refrigerate them for optimal safety and longevity. -LeeAnn

[@samsien9105]

Out doors& country living did you ever salted eggs? in stead of pickle? it last for a long time.

[@OutdoorsandCountryLiving]

No, we have not.

[@Mayormyk123]

Those look beautiful

[@OutdoorsandCountryLiving]

Thank You!

[@thelog86]

I refrigerate my pickled eggs but i like to eat them at room temp. How long can 1 or 2 sit at room temp

[@OutdoorsandCountryLiving]

Just until they are no longer cold, then consume. Anything beyond that is not recommended.

[@DepletedWisdom]

I am curious about the jars with an egg mostly above the liquid. Were there any texture or taste difference in that egg and the rest of the ones in the jar? I'm not saying you did anything wrong, I've never did this I'm just curious.

[@OutdoorsandCountryLiving]

They are perfectly fine. Fully pickled. No taste or texture difference. Most folks become concerned because not all eggs are fully submerged in the brine. This is only a concern if you’re going to store them in the refrigerator without canning the jars. Similar to that when fermenting foods (all food contents to be submerged). I wish we could share photos in the comments to allow you to see the jars several months/years after canning. They look just as they did the day I canned them. Perfect and delicious! Thanks for asking and watching.

[@gor3gurl464]

@@OutdoorsandCountryLiving that’s good to know thank you I was always curious about that

[@ORIVX_Music]

Do you HAVE to remove the bands?

[@OutdoorsandCountryLiving]

Hi there! It is recommended to store jars without the bands as to not portray a false seal with the lids. Do whatever you are comfortable with. We’ve stored jars both ways and I will say, sometimes the bands can be very hard to remove if left on. We always remove the bands now. Hope this helps answer your question. Thanks for watching!

[@donscott6431]

My favorite pepper for pickling is “mansana” peppers. They’re named mansana (apple) because the look just like a little yellow apple with tiny black seeds, like an apple. Spicy but not too much, with a meaty flesh (yum). Hispanic supermarkets have ‘em

[@OutdoorsandCountryLiving]

We’ve never had any but sounds as if it’s something that we would like.

[@AngiesPantry58]

Oh my goodness.. They look delicious & so pretty in the jars. Thank you for sharing. Have a good day!

[@kimberlyrichardson3793]

Do I have to put sugar in it? Will that affect the shelf life and cause the pickled eggs to go bad?

[@OutdoorsandCountryLiving]

You do not have to use the sugar. It’s primarily used to cut the tartness of the vinegar, yet still results in a tangy brine.

[@earleencadwell8373]

I am sorry I must have missed you commit on how long they will store. Will they store for a year or longer?

[@OutdoorsandCountryLiving]

Yes, these canned pickled eggs will last a year or more on the shelf. We have some on our shelves which are well over a year from the original processing date. FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten some of our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal but it happens at times. When in doubt, throw it out.

[@shirleymiller5056]

Wish taste test old 1 yr old jar

[@Zombeegun]

You don't tighten the lids down after removing them from the water bath?

[@OutdoorsandCountryLiving]

No, you only do that with the reusable plastic canning lids, not traditional metal lids and bands.

[@belladrapeau8234]

did you wash your jars and lids before you filled them why do you remove the rings ?

[@OutdoorsandCountryLiving]

Jars are clean, not hot or “sterilized”. We don’t wash the lids before using them. Removing the bands once the lids are sealed is proper practice. The bands are only necessary during the canning and cooling phases. The lids are sealed via suction. As the jars and contents cool down, a suction is created sealing the lids securely. By leaving the bands in place causes them to rust, become difficult to remove, and could result in a falsely sealed lid. Thanks for watching!

[@kiliclark5830]

Looks delicious! How long will those eggs last on the shelf? I heard you can preserve eggs in a lime solution and eggs will last 2 years. Brad Buttrick did the test. He had a KZbin channel called hidden harvest, he sold grow lights. Great video. I have chickens, and have 40+ eggs, gotta get started!

[@OutdoorsandCountryLiving]

Hello! Preserving eggs in lime solution is called water glassing. This process is done using farm-fresh eggs in the shell. They are not hard-boiled, nor pickled. These canned pickled eggs will last quite a while on the shelf (months to years). Things to watch for that signify spoiling are discoloration, foam, froth, malodorous, apparent signs of spoilage, etc. As long as the lids/seals remain intact to the jars, these pickled eggs are shelf-stable for quite a while. Thanks for watching!

[@thomasg3677]

I noticed you use minced garlic in water. I have minced garlic in oil - is this ok or is oil a problem?

[@OutdoorsandCountryLiving]

That’s fine to use. Not a problem. Just personal preference.

[@jayyoung5423]

Now I'm confused... I've seen many other recipes that don't call for canning.,why? I've read that even the USDA recommends not canning eggs...help anyone?

[@OutdoorsandCountryLiving]

Most other pickled eggs are strictly refrigerated (typical process). The canning process is what allows them to be shelf-stable. The USDA does not recommend canning pickled eggs because there simply isn’t any formal testing done on them. This is something we do to allow for long-term shelf-stable pickled eggs. Never have had any issues with doing so. Not only does the vinegar prevent microbe growth (too acidic), but also the canning process locks out air from each jar. We’ve been home canning for 26 years now and feel comfortable and confident in this process. Thanks for watching!

[@jayyoung5423]

@@OutdoorsandCountryLiving Thanks for your reply, I appreciate it!

[@HeirloomReviews]

Hello, 🖐Great video my friend! 💯💖💪👀Thanks for sharing! 👉👉👍👍20

[@OutdoorsandCountryLiving]

Thanks for watching! Take care

[@ratlips4363]

You should tell us your altitude as it will make a difference in timing

[@OutdoorsandCountryLiving]

Indiana, below 1,000 feet. See altitude chart in the video description for more details on appropriate processing times.

[@AnshumanSingh-ll8ec]

So if you don't waterbath the jars...you can't store them outside the fridge ? Am i right ? Also, did you use bell peppers ( like capsicums ) ? Or did you use chillies ? Actually i am not familiar with American terms for cooking :(

[@OutdoorsandCountryLiving]

This video demonstrates the water bath canning technique to enable the jars to sit on the shelf, unrefrigerated. Once we open a jar to enjoy, we store it in the refrigerator until gone. If you don’t want to water bath can the pickled eggs, just store them in the refrigerator. As for the peppers, you may use what you like. We used chopped jalapeño peppers and have also used sweet bell peppers too.

[@AnshumanSingh-ll8ec]

@@OutdoorsandCountryLiving Thank you ❤️

[@Servants_Heart]

How do the pickled eggs do in a hot climate like Texas?

[@OutdoorsandCountryLiving]

To properly store home canned goods, a cool, dark, and dry area is optimal no matter where one lives. If there is doubt that the product can be stored as such, keep them in the refrigerator (fully canned or not) until ready to use.

[@TheMarinemom02]

Absolutely beautiful. Subscribing for sure. Thank You

[@ManTimeT.V.]

I do a very similar brine that you use. My daughter and I LOVE pickled eggs! One question though, how long are they good for once sealed and canned? Thanks! This video makes me want to go out and get 64 eggs and pickle all of them lol

[@OutdoorsandCountryLiving]

Hi there! These canned pickled eggs will last many months to years on the shelf as long as the lids are intact and there isn’t any other signs of spoilage (foam, froth, discoloration, malodorous, or any other obvious signs). Guess you’re gonna get a bunch of eggs now! Blessings to you and your family -Tom & LeeAnn

[@carbonq6610]

I can’t wait to try this ! It looks so easy and yummy ! Thanks so much for sharing ♥️

[@OutdoorsandCountryLiving]

We think they’re simple to make and they taste great. Such a good item to have in the pantry! Thanks for watching.

[@lindabagley3565]

What would be the ratio if I don,t have a lot of eggs only 2 dozen for the brine

[@OutdoorsandCountryLiving]

It’s a 1:1 ratio for vinegar and water. 1 cup vinegar to 1 cup water.

[@peacetoall9818]

Hi, very informative video. Unfortunately I watched this the day after I made my pickled eggs. Hence need few clarifications please: - I did not do a water bath. Rest all process was same. After pouring the brine I left if on my counter top as is. Will there be an issue since I missed the water bath? - My lids are just the regular metal lids. Not the mason jar ones. Is that okay? - I believe I can leave it on the countertop for 2 weeks before consuming. Once I open, I understand it needs to be refrigerated. But is there an expiry to the opened jars? Should we consume within any set days after opening? Thanks in advance.

[@OutdoorsandCountryLiving]

Hello! We’ve not ever left pickled eggs at room temperature submerged in the brine, so we can’t speak confidently about this. Have heard that some do this so long as the eggs are fully submerged (the vinegar brine prevents bacteria from forming). Be cautious! Storing them in the refrigerator is best practice if you’re not canning them. As for the lids, it’s fine as long as you keep them in the refrigerator until eaten. We’ve kept pickled eggs in the refrigerator for several months before completely eating and they have been fine.

[@peacetoall9818]

@@OutdoorsandCountryLiving Thanks a lot for responding. It was out for 24 hrs and then I kept in the refrigerator now. Next time I will do water bath as you mentioned. Thanks again. Take care

[@markhackett8019]

Think I will chop my onions to make more room for the eggs though.

[@OutdoorsandCountryLiving]

That’s the nice thing about making your own food, it’s customizable! Thanks for watching.

[@BoxMountainLLC]

LeeAnn, can I use my Presto Pressure Canner 'stock pot' for water bathing this recipe? Can I place the lid on lightly since I'm not pressurizing? Does this make sense? I don't have any stock pots and I'm trying to keep cost down since I just purchased the Presto Canner and an induction plate because my glass top stove is old. Love your videos and I can't wait to pickle eggs! Thank you!!

[@OutdoorsandCountryLiving]

Yes, you absolutely can use your pressure canner as a water bath. Keep the lid unlocked and lightly on just as you mentioned. Use the rack in the bottom as usual. Just be sure to cover the jars with 1-2 inches of water when water bath canning in the pressure canner. Also, omit the weight if your pressure canner model has one when water bath canning.

[@BoxMountainLLC]

@@OutdoorsandCountryLiving THANK YOU LEEANN FOR YOUR QUICK RESPONSE!! I just received my presto induction pressure canner and a duxtop induction portable burner (b/c I have an older glass top stove). I am so excited to try your pickled egg recipe!! Given what is going on in the world I feel like I have more control with food prepping using a pressure/water bath canner. There are so many options to create a healthy well balanced food source stockpile for my family with pressure canning. No wonder why our ancestors canned!! The times we current live require us to be more self sufficient! Thank you for all that you do with this channel!! HUGS!!!