So don’t read this if you are Mark or Amos or my Dad. Guess what you’re getting for Christmas! I know, I suck at surprises.
I also suck at peeling eggs. Man that’s a crappy job. A couple of years ago I made pickled eggs with my mother, and I remember it being fun and easy! So I tried to make them this morning, with kids underfoot and needing to get Bennett to school for a certain time. Bad choice.
I used this recipe: http://kuntzfamily.com/recipes/pickled_eggs.shtml and I tried to follow their canning methods so that I wouldn’t have to refridgerate the finished product. I got everything right except the peeling. I think my eggs were just too fresh, because I got ONE egg peeled without marring the surface. I soon gave up and decided I’ll still can them appropriately but refridgerate them as well. Oh well.
So a few tips if you decide to make this delicious (and odd-looking) treat:
- get your eggs 2 weeks in advance
- peel your eggs under water
- there’s no surefire peeling method – what works perfectly for one egg destroys the next one
- consider asking a friend for help because peeling eggs alone while stressed sucks
- DON’T PUT YOUR VINEGAR SOLUTION ON TO BOIL UNTIL ALL YOUR EGGS ARE PEELED
- Do put your canner on to boil before peeling your eggs.
Stupid me, I boiled off most my vinegar solution and majorly stressed myself out trying to keep up with it while peeling eggs. Go easy on yourself and get your eggs totally prepared before starting the vinegar.
In general here are the steps, but PLEASE read the recipe above before starting because there are important points to keep your eggs from spoiling that I’m not going to go into here.
- Boil your eggs
- Start your canner boiling
- Peel your eggs
- Add your jars to your canner
- Boil the vinegar, salt, sugar and spice mix until it’s been rapidly boiling for a good 5 minutes (200 F if you have a thermometer)
- put some eggs in a jar fresh from the canner
- pour the hot vinegar solution over the eggs to about 1/2″ below the top of the jar
- put the lid and ring on fresh from the canner (no fingers!) just finger tight, don’t screw them on tight!
- repeat for as many jars as you are making
- hot process your canned eggs by putting them back in the canner for 15 minutes. Try to have them covered with the hot water if you can.
Without further ado here are the pictures!