pickled eggs jarring

D

dye29

New member
Joined
Jun 1, 2017
Messages
170
Reaction score
0
hi sorry i know this isnt the the correct page to post this but hopefully someone will know my answer , im pickling quail eggs in jars for family my process starts from new jars fully washed the put in oven for 15mins at 180 degrees bring out and cool , boil quail eggs lets cool then peel wash and place in jars , simply pour in white vinagar and screw lid on . have i done anything wrong as i did a jar for my family and after a week they tryed and said they were fowl and off but how . i boil the eggs at 4 days old . ive heard a rumour that i should jar everything then boil the jars with contents for 10 mins is this correct
 
Haven't picked eggs but, you wouldn't boil the jars with lids on. Possibly put the open jars in water and raise the lot above 70 degrees (like pasteurizing) then put the lids on to cool (producing a vaccum in the jar. But shouldn't need to boil vinegar.
Maybe clean the jars, fill with freshly boiled hot eggs, fill with vinegar and then put the lid on.
Pasteurizing and making a vaccum is good generally as it sucks the seal tight on the jar and you know it's been a good seal 6 months later as it breaks the vaccum when opened. Commercial jars from the supermarket have that 'popper' on top of the lid to let you know the vaccum has held before opening.
... Totally go with MrsB below except you don't boil onions for pickling but do boil eggs so they best go under vinegar hot before they get any chance to pick up bactiria. Also an onion is sterile beneath it's skin but an egg isn't (at least not in the same way)
 
I don't make pickled eggs but I do pickled onions most years. Not sure if there is a read across with the methods or not, but I sterilise jars like you have, but don't cool them, boil vinegar and spices for 5 mins, then pack COLD onions into HOT jars and pour over warm to hot vinegar. A weak vacuum is created and the onions last for 12 months retaining their crunch. Maybe try it this way with a jar or 2?
 
If you google 'How to pickle eggs' there are lots of recipes and instructions about how to do it. Eg this Hairy bikers recipe; https://www.bbc.co.uk/food/recipes/pickled_eggs_79282
They all say you need to use hot vinegar once the shelled eggs have filled the jar, in order to obtain the vacuum which will seal the eggs and prevent them from spoiling.
 
great thanks is there a certain temp i should boil vinegar too or just simply bring to boil then pour in jars , ive just ordered some pop up lids for jars so i can now tell if sealed ok .
 
I just bring it to boil, then simmer for a few mins. Do not lean over the pan and inhale, you will make your eyes water!
 
I'd also recommend using pickling vinegar rather than regular vinegar. You can get a colourless version if you don't want brown pickled eggs.

Pickling vinegar has a higher level of acidity than regular vinegar, necessary to preserve the eggs.
 
There's the Hairy Bikers recipe that Marigold posted earlier or this one by Jamie Oliver. Seems to use the whole contents of the spice cupboard but you could simplify it a bit (although they do look very tasty!)
https://www.jamieoliver.com/recipes/eggs-recipes/pickled-quail-eggs/#
 
Sometimes US recipes call for cups of things, that can be offputting if you aren't used to it maybe?

I might try Jamie's recipe. Looking at his ingredients they are less strong than a pickling spice mix for onions, a bit more aromatic.
 
got a silly question think i know the answer just want confirmation . if i put fresh eggs in fridge can i pull them out and leave room temp then put back in fridge later , im thinking of raising money doing a stall so my theory is i fridge all eggs while its warm then ill take out to sell and the surplus that doesnt sell can i put in fridge again or would you leave out , also kilner jars with rubber seals are they just as simple as close job done as everytime i do pickled eggs they last 3-4 week then go cloudy why
 
You must log in or register to reply here.

Latest posts

Back
Top