Thank you. You just taught me to pay attention to what kind of eggs I have. I sometimes get farm fresh and treated them the same as store bought. You also caused me to consider the temperature of the eggs before cooking.. I'd tried steaming before and it didn't work well. I will start letting my eggs come to room temp, if not there already. Much appreciation. I found you after searching for a pickled egg recipe. 😊
I find that 15 minutes is best for 1-2 dozen eggs....increase that with larger amounts. If your eggs do not peel easily...just increase the time that you are steaming them. Wishing you great success!
So glad to have your here with us! Although I do use my pressure canners for convenience....anything/everything can be hot water bathed as the Amish do. Hope you have fun on your canning journey!
Wishing you much success! Just remember that if your eggs dont peel as easily as mine did on your first attempt....simply increase you steaming time by a few more minutes for the next batch. Its just a matter of finding that long enough steaming time to make the job a breeze!
We love pickled eggs, but have always been told you cant can them!😮 I always thought, well then how do they get them on the store shelves!? I am so pleased to have found your site! Now we will be able to make our eggs and have them last! We do however use about a quarter cup of siracha as well as jalapeño halves. 😅 Another favorite video was dry canning!! Who knew!! My pantry is goi g to look fantastic at the end of this growing season! Thank you!
We have been doing them shelf stable for generations in my family. I do firmly believe that the full strength undiluted vinegar is key. And they last for years in storage. And get more mellow with age. Dry packing veggies has really become my preferred method for many items after years of traditionally water packing them. The taste and texture is simply amazing and shelf life is comparable in my own observations. So happy to have you here with us on Miller Meadows and hope you continue to find useful information!
What a great video! I have found that I can even add a hardboiled eggs, crumbled well with a fork, sauté with a little bit of butter, then add fresh scrambled eggs to pan and continue cooking as normal. You can’t tell the difference between the hard-boiled egg and the fresh egg once you mix and cook it together. The pickle-egg “flavor , adds a light twist to the eggs, simply delish!!
I try to be as thorough as possible to explain "why"....instead of just saying "do it this way". I feel it's important to understand and comprehend the mechanics and science of home canning as much as possible. Thank you for your kind words!
My husband was telling me earlier that he was wanting me to make him some pickled eggs. I've never done it. Years ago I would save & give my beet juice (non pickled, no vinegar, homemade by my family) to a friend of mine to make pickled beets for her husband. I don't like vinegar at all, really, so I can't imagine being able to eat these but I'm sure my hubby will like them, especially sriracha ones! Thanks so much for your wealth of knowledge & experience! Many Blessings from Deborah in West Virginia! PS, I love your laugh & sense of humor!
You are such a sweet lady!! Your comments just make me smile! Pickled eggs really dont have as much "bite" as you think they would. I'm sure your husband would appreciate your efforts in making them....you could always just try one dozen and see...
We have been researching canned pickled eggs with no luck, then we found you. Thank you so much for this. And your steaming the eggs technique is amazing. We tried every boiling version under the sun but your's is the way to go
Just stumbled across your channel. So thrilled to learn about your family’s pickled egg recipe. I just learned about steam canning using your pressure canner. Love this process! I have steamed my eggs for decades since getting a hard-boiled egg cooker for a wedding gift. Makes total sense to steam eggs in a canner! Thanks for sharing!!!
Glad l run into this video! I tried a couple pickled egg recipes that l didnt like, and needed refrigeration. I have been pressure cooking my “hard boiled eggs” for years, because they peel so easy, and have been thinking of trying a canning process to see if that works. Im thrilled to see it is a used process thank you
Wow, steam canning. You taught me a new method to canning! Thank you from a newbie canner. Love your helpful videos so helpful! And teaching me to allow extra cooling with lid on for an additional 10-15 min. 🥰💞
I just found this video. I'm going to have to try this one!! I'm going back and catching up on your older ones. When I was little I use to help my Granny. She did a lot of pickling. Cheese cloth was sometimes really hard to find, I'm 64 years old so that was some time ago, lol One thing I still do today is that She taught me to use Panty Hose for the spices. Cut the legs up tie a knot on both ends and you could get many bags from 1 pair and even if you wanted to, you could wash and reuse them🙂
Thats an AMAZING tip!! Thank you so much for sharing that!! I hope others reading comments will benefit from that insight that you shared also! So glad to have you here with us on Miller Meadows! God bless you and all those you love!
Thank you so very much! I will be making more as time allows me to. I hope to have at least one new video each week. I still work outside of home and so that limits my time a bit, but I will continue to do them as quickly as possible. So glad to have you join us here on Miller's Meadows!
Great video! I learned a lot! If steaming eggs makes them peel better, then I will definitely use that technique next time. Like you, I make my pickled eggs with 100% vinegar and find that the flavor is just fine, not too sharp. I usually add a little sugar to the brine, as well as the salt, but that is strictly optional. Thanks for your time!
I hope you enjoy them! I have always loved pickled eggs....but I have read of some that just dont care for them no matter how they are made. So I hope its something you find that you enjoy! Quail eggs are so darn CUTE!! But I bet thats a lot of picky peeling to do!
I am definitely going to make some pickled eggs!!! This video was absolutely amazing! You explained everything perfectly!!! Loved this video!!! Ty! Ty! Soo much!!!
I put my farm fresh eggs in cold water and bring to a rolling boil, as soon it is up to temp, turn heat off and add lid. Wait 15 minutes then drain and dump into a large bowl, add a little water and a bunch of ice. As the ice melts I pull out one at a time the eggs and crack all the way around on side of sink and throw back into the ice water, by the time they are all cracked they will peel beautifully. So simple. It's all about keeping them really cold while they are cooling, and getting that water to penetrate the inner lining in the shell, so crack them all around.
I hardboiled my back yard chicken eggs in my Ninja instant cooker,most of them peeled great.I used the 5-5-5 methed,cook 5 mins,steam 5 mins. ice bath 5 mins. peel & enjoy.
I have a dozen yard eggs that I washed and coated with mineral oil close to a year ago, gonna pickle them if they pass the boil. I use 6 in a potato salad, so 2 pints would be perfect.
God bless you for this info about peeling fresh eggs. I had heard that you cannot use eggs that have dents in them or if some of the white is missing. Thanks for teaching us about the yellow not showing.
Yes, my husband had a fit because I went ahead and pickled a few eggs with the yolks exposed because I didn't want to waste them. It just didn't make sense that you "CAN'T".... What? Why not? Cuz it would dissolve a bit?🙄 I'm okay with that! I dunno how you're supposed to keep the yolk in the middle when you cook them anyway!!
So glad that you caught that! I think sometimes people get caught up with just the "fun" of pickled eggs and how many things they can do to "zip" them up and make them fancy......but then forget the other possible uses for them such as potato salad or deviled eggs. Yes, pickled eggs do lend a pickled flavor in both of those applications....but we really like using them that way! Enjoy!!
Thats awesome!! Pickled eggs have been a life long love of mine. However, they are just one of those things that you either really like....or you really dont. I hope that you are a person that loves them! This recipe leaves your eggs very versatile. I do like spicy pickled eggs to snack on, but sure dont want that spice in my potato salad ect.... So these more neutral one work really well in dishes, along with just being great to snack on! Hope you enjoy them!
They are one of those specialty items that you either love....or hate. Kind of like liver. You either like it, or you dont. But, I sure hope you are one of the people that find them wonderful! I sure do!!
thanks for the information regarding full vinegar and no spice. that would be great for prepping. as store eggs are so expensive now and they keep rising. I'm trying this today
I wonder if a stainless steel tea thing for loose tea would work to hold the spices. This is a good way to have the eggs. Thanks so much. Can you add sugar to the vinegar? Could I use a steam canner to do these?
Hi Miller. I have subscribed & binge watched 4 of your tutorials. Starting with how to use the Presco. Thank you so much for your clear & relevant instructions. Also your lovely sence of humour. 2 questions..Once the jar of eggs is opened, how long will they last & do they need to be refrigerated once opened?
Welcome to Miller Meadows!! Thank you so very much for your kind words! Hope that you continue to find useful information from our channel. After opening your pickled eggs, place them in the refrigerator. An open jar will last indefinitely if refrigerated.... as long as the remaining eggs in that jar remain submerged under the brine.
Great video, thanks. Do the eggs have the pickled flavor when using in eggsalad? If I packed it with water, would it be less of the puckle flavor or is that not possible?
Pickled eggs do have a "pickled" flavor for sure....but we dont find it objectionable personally when using them in egg salad sandwiches or potato salad. I guess I figure a shelf stable home canned food item is not going to always be exactly how I would prefer it to be.....but ANY food is better than no food at all. I have explored a few non pickled shelf stable ways of canning eggs and they have not been satisfactory to me, or they fail completely despite following the trendy directions everyone seems to be sharing so enthusiastically. I go with what I KNOW works simply from my own personal pantry shelf life. Sorry I cant personally offer you a different canning option, but unless I am 100% certain of safety and long term shelf stability....I just cant endorse and share it. You can always open your jar of pickled eggs and soak them in clear water for 1/2 hour, then rinse to remove some of the vinegar and pickled flavoring.....
I have a steam kettle I'm using, it has a basket, I put water up to bottom of the basket, did the brine, egg, spice thing in the warm jars, I warmed them in the kettle while making the brine, I did let it have a good steam for 10 minutes then started the 10 minute timer, hope this works! I've never had pickled eggs!
I always simmer my eggs in the brine before packing to infuse them with the pickling brine.... but I think....yours should be ok. Pickled eggs are an item that you either love, or hate at first bite. We love them! Hope you do too!
Yep i did simmer the eggs too but Should've made more brine, I'll know better next time, they all sealed! Only made 3 pints, I followed Rose Red directions for the steam canning in your own kettle, for little batches worked out great!
Can apple cider vinegar be used as long as it's full strength? I'm trying these. They won't last 10 years on the shelf in this house. Oh the different recipes to use in making these is making my mouth water! Thank you so much for generously sharing your knowledge with us.
Absolutely ACV can be used....as long as it is 5%....which most all brands of store bought vinegar are. And you are correct....the flavor combinations are truly endless!! Hope you love them as much as we do!
We do not find them to be "rubbery". They are a bit firmer than just a plain boiled egg however. So texture "may" be a thing for some people with them. As always however, I do try to remind myself that canning changes everything :) You can always try a pint.....as a tester jar to see if it is something you like or not.
cant wait to try these! poke the large end of the egg with a small pin and boil as usual, they seem to peel well for me, fresh farm egg or store bought!
Prices on everything are really getting scary! We are blessed to be able to have our own laying hens....but I know many people are struggling with the rising costs of so many things.
Just wanted to say thank you for the tutorial on steaming the eggs. Best way ever!! I do have a question about how long you need to wait before the eggs are ready to eat?
Could you add some sugar to the jar as a flavoring too? We like sweet and sour tastes a lot. If so, how much do you think? Is the time the same for traditional water bath? This is by far the best video i have watched on pickling eggs!
Yes, you can sweeten them up a bit if you prefer....to taste. Try adding 2 additional Tablespoons of sugar per recipe. Traditional hot water bath time, is the same as steam canning time. And thank you so much for your kind words!
Excellent video. So many videos don't give enough detail for a novice. One question is it important to snug up the rings once the lid seals or does it matter? Thank you I love pickled eggs.
No....don't touch them at all until they are cool. There are only 2 brands that need tightening after processing. Tattler reusable lids, and I also tighten Superb lids gently after processing simply because I put them on looser than other brands.
With hot water bath, Or with steam canning there is no "venting" required. After placing jars in your hot water bath canner....start timing "after" your water comes to a full boil. With steam canning....when you reach a full "vent" start timing. Your doing great!!
Absolutely yes. Store bought eggs may not need as many minutes as they have taken a while to reach the store. So they have aged a week or two and may peel easier than a freshly laid egg. Just experiment with the steaming time, and find out what works for you. If they do not peel easy....increase your steaming time the next time you make them.
Great video, recipe and methods! Thank you for this. I have a question regarding the fresh eggs, do you wash them before starting the steaming process? I ask per my “girls” are producing approximately 9 eggs per day and I want to use this method and recipe. Just want to ensure no foreign bacteria on eggs before steaming. Thanks again and I look forward to hearing back.
Yes, I do wash my eggs before steaming....simply because removing the natural "bloom" allows evaporation to occur easier. Our girls are on strike at this point of the season ....heading into Winter. Enjoy those eggs!
Thank you, I am excited to try the recipe and the steaming process. My girls are white leghorns and they just turned 5.5 months old. I will also be curious to see how they produce through the winter. Hope your flock delivers as soon as possible. Thank you again.
Well, hello there I just finished a small batch and have another question, how long do you normally wait before eating? Do you allow a certain amount PF time for the “pickling” to occur? Thanks again.
They get pretty well infused with the flavor in that simmering process before canning them.... By 1-2 weeks the vinegar should be fully penetrated through the yolk....
It is easiest to peel them as they are cooling. But, not a "have to". They simply may not peel as easily after being held in the refrigerator a few days.
Hello, i am a new subscriber, and we never tried pickled eggs, my family l8ves boiled eggs , im going to try this recipe and method, i have a question, the store costco, sells already made boiled egss , about 32 , can i use these already made boiled eggs? Help.
Yes, you can. Just follow the directions for making the brine, drop those already boiled/peeled eggs in.....simmer....then pack and hot water bath as I've directed. They will work absolutely fine! 🥰
Yes. There is not "safety" issue. Its simply a matter of.....if your egg yolk is exposed....it will eventually dissolve and cause your brine to be cloudy. Little nicks or cracks are not much of an issue at all.
@@millermeadows6359 What about botulism? That is my only concern really. I water bath canned eggs and I seen through the jar later that some of them had a tear.. Do eggs really have to be perfect in order to safely can them?
I do not can just plain eggs. I do not feel that it is safe to do so, unless you are canning them at a protein time much like meat would be canned....and at that safe time....they would be brown and inedible. But thats just my personal opinion. I myself only can eggs in undiluted vinegar as "pickled" eggs....and no....in undiluted vinegar like in my recipe here, there is NO risk of Botulism. I cannot speak for the safety of canning just plain eggs without vinegar....and I do not personally support some of the ideas that are being passed around in some fb canning groups.
Hi Lori! I've been watching dozens of your videos and thank you so much for your enlightening education. The only question I have about the pickled eggs recipe is how long do they stay good after opening the jar and should they be refrigerated or is it ok to keep them on the kitchen counter? You are very much appreciated!
I've canned them this way for 40+ years. They last 5+ years on the shelf. Pickled eggs are firmer than just a plain boiled egg as vinegar changes the composition of the egg whites. Hope you enjoy them....
its day 3 of them being in the fridge, they don't have much of a vinegar taste and the eggs are kind of rubbery. what do you think? i used day old eggs (yesterdays on the day). thanks@@millermeadows6359
Pickling always changes the texture of things.....Its the nature of it. Pickled eggs are firmer then just plain boiled as the vinegar changes the composition/texture of the egg. Did you simmer the eggs in the brine for 5 minutes before packing in the jars? Curious also as to why they are in the fridge. After hot water bathing and having your jars seal, they are shelf stable. Did you have a lid failure? What brand of lids are you using? Did you use undiluted vinegar? After two weeks, they should be very pickled.
@@millermeadows6359 yes, i followed your method. I don’t don’t have canning jars. So i put them in the fridge. I used 5% vinegar. I have been eating on them but still not vinegary, very subtle almost water like. So I decided to use them in salads with a vinaigrette dressing to make up for the lack in the eggs themselves. Thanks for responding.
Easy peel eggs It's so easy it's a head slapper to put eggs in rolling boiling water for 10 or more minutes, and then you can just leave them cool by themselves or run cold tap water just to cool them down so you can handle them to easy peel. Add them a few at a time to not stop the boiling water to keep a rolling boil even when adding additional eggs, that is the entire trick ice water not needed after boiling doing it that way I haven't had a hard to peel egg yet
I have found using a teaspoon helps to peel "fresh hard boiled eggs." it's not a miracle tool but it cuts my peel time by 1/2 and maybe a little better. I use the spoon in a scoop fashion once a sizable hole is picked in the shell mostly only the tip of the spoon. The action progresses quickly and soon half or more of the spoon can be worked in under the shell. Cheaper t-spoons work good because their curve is not so deep and is flatter. The eggs I have are large/medium large and seem to match really well with the eggs. Become a spooner and get done sooner. Chuckle chuckle.
I'm sorry, this is a question not concerning eggs. I made a pot of Zuppa Toscana, which I want to can , but I hear you can't can dairy. I know with your experience you might know something I don't, with my short canning experience (1 yr.). I have PC meat soup, but not with dairy. I would value your advice. Thank you.
I can zuppa toscana soup very regularly. I layer my ingredients in my jar....Potatoes, browned meat, kale, and then cover with chicken broth. Simply add your cream when heating to serve. Its one of our favorite soups!!
Canning it makes for very easy meals....whenever your in the mood. And then you are not stuck with a huge left over amount that you need to figure out what to do with.... Milk or cream, when canned at the required meat time.....just does not hold up well. The heat and long period of canning, breaks down dairy products and leaves you with a curdled mess. Freezing left over fully prepared soup is a great solution to your current situation however.
@@millermeadows6359 I'm love the way you are so clear with your explanations. I had seen your video on canning Alfredo Sauce, which is all dairy, and didn't put together, the fact, that with the Zuppa Toscana, you have to can it for meat time, while Alfredo just 10 min . I've learned a lot from you, and I appreciate your authentic and sometimes funny moments. God bless.
I love your channel, you detail everything and that is awesome! Just a question, are these eggs flavored like a sweet pickle? I made the mistake of using pickling spice with my cucumbers but I really, really, really don’t like sweet pickles so now I must give them away…😬🤪 Steaming is amazing with “fresh eggs” because most of the time if you don’t steam, you are left with a bit of whites and lots of yolks…just pickled some shelf stable eggs for my first time, I have always added steamed eggs to left over pepperoncini juice or pickle juice but this is my first try at shelf stable pickled eggs…. You are amazing! Okay, I am steaming my eggs today and picking some of my peppers, onions, garlic, dill and any other veggie to add to my pickled eggs, can’t wait until they are ready…
Thanks so much for your very kind words! This recipe is not sweet at all. More like a dill pickle....but without the dill. The pickling spices get removed.....so its just a very light touch of taste from them. But you can leave the spices out completely if you wish to. This is super versatile. And for your cucumber pickles....I have a video on open kettle canning pickles that I think you would like. Its a fantastic flavored dill pickle....and very crunchy due to the fact that you dont process them in a canner at all. Wishing you great success with both of these projects!
The best way to peel eggs is to boil them, then rdump out the hot water and run cold water on them, and then leave them in the cold water while you peel them. Gently crack all sides of the egg, and then dunk it under the water and start peeling., dunking it underwater as you go. It makes a HUGE difference! I just did about 5 dozen or more, and only had three get damaged!
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?
Green yolk is a sign of being slightly overcooked. Reduce your time by just a couple of minutes. The green is just from the natural sulfur in the egg and is harmless. To center your yolks better, Stack raw eggs carefully before cooking....with the Small end pointing straight up towards the ceiling....inside of a colander. Place that colander full of eggs inside your cooking vessel. Yes, it takes a little more time to stack them like this, but you will no longer have the yolks peeking through the walls of your whites. Hugs!!
Yes, as long as you Process them as I have directed and your jars seal....they are shelf stable. The most important thing about this is using straight 5 % vinegar. Do not dilute it with water at all. The composition on the eggs really require it for safety.
Thank you. You just taught me to pay attention to what kind of eggs I have. I sometimes get farm fresh and treated them the same as store bought. You also caused me to consider the temperature of the eggs before cooking.. I'd tried steaming before and it didn't work well. I will start letting my eggs come to room temp, if not there already. Much appreciation. I found you after searching for a pickled egg recipe. 😊
I find that 15 minutes is best for 1-2 dozen eggs....increase that with larger amounts. If your eggs do not peel easily...just increase the time that you are steaming them. Wishing you great success!
@@millermeadows6359 Thank you.
I'm excited after seeing your video. I want to tell the world how easy it is to make shelf stable pickled eggs! Thank you, thank you 💕
You are so welcome!
You are a wealth of knowledge 👏👏👏 please do more videos 💞
You are my favorite canning star.
Oh my goodness!! You literally just made my whole week!! That is so very kind of you!! Big hugs!!!
I like your method, I'm a driver for Amish . I watch them canning now I'm in to it . Always learning .
So glad to have your here with us! Although I do use my pressure canners for convenience....anything/everything can be hot water bathed as the Amish do. Hope you have fun on your canning journey!
Thank you very much. It was nice to here from a intelligent gal with experience in canning. Yours was my favorite video. That's awsome😢😊
You are an excellent teacher. My husband has been frustrated with attempting to peel fresh eggs; you video is very timely. Thank you !
Wishing you much success! Just remember that if your eggs dont peel as easily as mine did on your first attempt....simply increase you steaming time by a few more minutes for the next batch. Its just a matter of finding that long enough steaming time to make the job a breeze!
We love pickled eggs, but have always been told you cant can them!😮 I always thought, well then how do they get them on the store shelves!?
I am so pleased to have found your site! Now we will be able to make our eggs and have them last! We do however use about a quarter cup of siracha as well as jalapeño halves. 😅
Another favorite video was dry canning!! Who knew!! My pantry is goi g to look fantastic at the end of this growing season! Thank you!
We have been doing them shelf stable for generations in my family. I do firmly believe that the full strength undiluted vinegar is key. And they last for years in storage. And get more mellow with age.
Dry packing veggies has really become my preferred method for many items after years of traditionally water packing them. The taste and texture is simply amazing and shelf life is comparable in my own observations. So happy to have you here with us on Miller Meadows and hope you continue to find useful information!
Once I started dry canning white potatoes I’ll never go back.
What a great video!
I have found that I can even add a hardboiled eggs, crumbled well with a fork, sauté with a little bit of butter, then
add fresh scrambled eggs to pan and continue cooking as normal.
You can’t tell the difference between the hard-boiled egg and the fresh egg once you mix and cook it together.
The pickle-egg “flavor , adds a light twist to the eggs, simply delish!!
Thats an AWESOME use of your pickled eggs! Ive never thought of trying that. Thank you for sharing that idea with all of us!
Love your education of the how to and why things happen and how to implement the process
I try to be as thorough as possible to explain "why"....instead of just saying "do it this way". I feel it's important to understand and comprehend the mechanics and science of home canning as much as possible. Thank you for your kind words!
I look forward to pickling shelf stable boiled eggs. Yummm Thank you for the steaming tip!
My pleasure! Enjoy!
Great video, going to try this for sure, thanks
Hope you enjoy them!!
My husband was telling me earlier that he was wanting me to make him some pickled eggs. I've never done it. Years ago I would save & give my beet juice (non pickled, no vinegar, homemade by my family) to a friend of mine to make pickled beets for her husband. I don't like vinegar at all, really, so I can't imagine being able to eat these but I'm sure my hubby will like them, especially sriracha ones! Thanks so much for your wealth of knowledge & experience! Many Blessings from Deborah in West Virginia!
PS, I love your laugh & sense of humor!
You are such a sweet lady!! Your comments just make me smile! Pickled eggs really dont have as much "bite" as you think they would. I'm sure your husband would appreciate your efforts in making them....you could always just try one dozen and see...
We have been researching canned pickled eggs with no luck, then we found you. Thank you so much for this. And your steaming the eggs technique is amazing. We tried every boiling version under the sun but your's is the way to go
Just stumbled across your channel. So thrilled to learn about your family’s pickled egg recipe. I just learned about steam canning using your pressure canner. Love this process! I have steamed my eggs for decades since getting a hard-boiled egg cooker for a wedding gift. Makes total sense to steam eggs in a canner! Thanks for sharing!!!
Glad l run into this video! I tried a couple pickled egg recipes that l didnt like, and needed refrigeration. I have been pressure cooking my “hard boiled eggs” for years, because they peel so easy, and have been thinking of trying a canning process to see if that works. Im thrilled to see it is a used process thank you
I am making my second batch of these wonderful eggs, thank you so much for your great videos. I have learned a lot watching you.
My pleasure! Im so glad that you are enjoying them!
They look lovely xx
They peel beautifully....
If you still experience a difficult time peeling....simply increase the steaming time on your next batch.
Wow, steam canning. You taught me a new method to canning!
Thank you from a newbie canner.
Love your helpful videos so helpful! And teaching me to allow extra cooling with lid on for an additional 10-15 min. 🥰💞
So happy to have you here with us! And so happy you are finding the videos helpful!
I just found this video. I'm going to have to try this one!! I'm going back and catching up on your older ones. When I was little I use to help my Granny. She did a lot of pickling. Cheese cloth was sometimes really hard to find, I'm 64 years old so that was some time ago, lol One thing I still do today is that She taught me to use Panty Hose for the spices. Cut the legs up tie a knot on both ends and you could get many bags from 1 pair and even if you wanted to, you could wash and reuse them🙂
Thats an AMAZING tip!! Thank you so much for sharing that!! I hope others reading comments will benefit from that insight that you shared also! So glad to have you here with us on Miller Meadows! God bless you and all those you love!
@@millermeadows6359 I also use them to cover my strainer when straining bone broth,. Using the Panty part of them, they really stretch well 🙂
Another really great idea! Thank you!!
Wow what a great teacher. Saving and trying your recipes as soon as possible. Thank You.
Thank you so much for your kind words!
Binge watching your videos this morning. Will you be making more videos? Appreciate your time and effort in making great videos.
Thank you so very much! I will be making more as time allows me to. I hope to have at least one new video each week. I still work outside of home and so that limits my time a bit, but I will continue to do them as quickly as possible. So glad to have you join us here on Miller's Meadows!
@@millermeadows6359 looking forward to them. Totally understand your responsibility.
Great video! I learned a lot! If steaming eggs makes them peel better, then I will definitely use that technique next time. Like you, I make my pickled eggs with 100% vinegar and find that the flavor is just fine, not too sharp. I usually add a little sugar to the brine, as well as the salt, but that is strictly optional.
Thanks for your time!
Glad you found it informational...and happy to have you with us!
Thank u have a great week
Don
Thank You for sharing your family recipe. Will definitely be making this for my pantry.
I hope you enjoy them!! I have a very special place in my heart for pickled eggs, and glad to have the opportunity to share this recipe with you!
Pickling my quail eggs. Thank you for sharing ❤️
I hope you enjoy them! I have always loved pickled eggs....but I have read of some that just dont care for them no matter how they are made. So I hope its something you find that you enjoy! Quail eggs are so darn CUTE!! But I bet thats a lot of picky peeling to do!
This is my first year to have a garden. I also hope to pickle some eggs, etc .. Thanks for the great video! :)
Thank you for sharing such a great recipe and preservation method from your family. ❤
I am definitely going to make some pickled eggs!!! This video was absolutely amazing! You explained everything perfectly!!! Loved this video!!! Ty! Ty! Soo much!!!
I put my farm fresh eggs in cold water and bring to a rolling boil, as soon it is up to temp, turn heat off and add lid. Wait 15 minutes then drain and dump into a large bowl, add a little water and a bunch of ice. As the ice melts I pull out one at a time the eggs and crack all the way around on side of sink and throw back into the ice water, by the time they are all cracked they will peel beautifully. So simple. It's all about keeping them really cold while they are cooling, and getting that water to penetrate the inner lining in the shell, so crack them all around.
That sounds like a successful method also! Thanks for sharing it!
Love , love, loved this recipe and your laugh! I’m excited to make some eggs!!
Hope you enjoy them as much as we do!
Thanks for sharing. New to your channel thank you so much for sharing.
I hardboiled my back yard chicken eggs in my Ninja instant cooker,most of them peeled great.I used the 5-5-5 methed,cook 5 mins,steam 5 mins. ice bath 5 mins.
peel & enjoy.
Love this recipe
I have a dozen yard eggs that I washed and coated with mineral oil close to a year ago, gonna pickle them if they pass the boil. I use 6 in a potato salad, so 2 pints would be perfect.
I made these today! Thank you so much for the great recipe.
Im going to try your recipe. Thank you
Great video. Very nicely done. Thank you.
What!? You’ve changed my life. Thank you.
My pleasure!! Enjoy those yummy eggs!!
God bless you for this info about peeling fresh eggs. I had heard that you cannot use eggs that have dents in them or if some of the white is missing. Thanks for teaching us about the yellow not showing.
Glad it was helpful!
Yes, my husband had a fit because I went ahead and pickled a few eggs with the yolks exposed because I didn't want to waste them. It just didn't make sense that you "CAN'T".... What? Why not? Cuz it would dissolve a bit?🙄 I'm okay with that! I dunno how you're supposed to keep the yolk in the middle when you cook them anyway!!
I agree with you on using regular mouth jars and on making several batches of plain eggs. They are more versatile for sure.
So glad that you caught that! I think sometimes people get caught up with just the "fun" of pickled eggs and how many things they can do to "zip" them up and make them fancy......but then forget the other possible uses for them such as potato salad or deviled eggs. Yes, pickled eggs do lend a pickled flavor in both of those applications....but we really like using them that way! Enjoy!!
Made some today! Thank you
Thats awesome!! Pickled eggs have been a life long love of mine. However, they are just one of those things that you either really like....or you really dont. I hope that you are a person that loves them! This recipe leaves your eggs very versatile. I do like spicy pickled eggs to snack on, but sure dont want that spice in my potato salad ect.... So these more neutral one work really well in dishes, along with just being great to snack on! Hope you enjoy them!
Just finished my first batch! I have never eaten a pickled egg, I can’t wait.
They are one of those specialty items that you either love....or hate. Kind of like liver. You either like it, or you dont. But, I sure hope you are one of the people that find them wonderful! I sure do!!
Very well explained. I'm from South East Asia
Hello, i just saw the instructions😊 i can use the pink salt, thank you GOD BLESS YOU AND FAMILY.
thanks for the information regarding full vinegar and no spice. that would be great for prepping. as store eggs are so expensive now and they keep rising. I'm trying this today
tried this today.. works great...waiting to see what the pickled ones taste like..
I wonder if a stainless steel tea thing for loose tea would work to hold the spices. This is a good way to have the eggs. Thanks so much. Can you add sugar to the vinegar? Could I use a steam canner to do these?
Yes on ALL of your questions!! I steam can all of my pickled eggs. And your tea ball idea is GREAT!!
Hi Miller. I have subscribed & binge watched 4 of your tutorials. Starting with how to use the Presco. Thank you so much for your clear & relevant instructions. Also your lovely sence of humour. 2 questions..Once the jar of eggs is opened, how long will they last & do they need to be refrigerated once opened?
Welcome to Miller Meadows!! Thank you so very much for your kind words! Hope that you continue to find useful information from our channel.
After opening your pickled eggs, place them in the refrigerator. An open jar will last indefinitely if refrigerated.... as long as the remaining eggs in that jar remain submerged under the brine.
Great video, thanks. Do the eggs have the pickled flavor when using in eggsalad? If I packed it with water, would it be less of the puckle flavor or is that not possible?
Pickled eggs do have a "pickled" flavor for sure....but we dont find it objectionable personally when using them in egg salad sandwiches or potato salad. I guess I figure a shelf stable home canned food item is not going to always be exactly how I would prefer it to be.....but ANY food is better than no food at all. I have explored a few non pickled shelf stable ways of canning eggs and they have not been satisfactory to me, or they fail completely despite following the trendy directions everyone seems to be sharing so enthusiastically. I go with what I KNOW works simply from my own personal pantry shelf life. Sorry I cant personally offer you a different canning option, but unless I am 100% certain of safety and long term shelf stability....I just cant endorse and share it.
You can always open your jar of pickled eggs and soak them in clear water for 1/2 hour, then rinse to remove some of the vinegar and pickled flavoring.....
@@millermeadows6359 thank you that helps alot. Eggs this weekend it is😁
I have a steam kettle I'm using, it has a basket, I put water up to bottom of the basket, did the brine, egg, spice thing in the warm jars, I warmed them in the kettle while making the brine, I did let it have a good steam for 10 minutes then started the 10 minute timer, hope this works! I've never had pickled eggs!
I always simmer my eggs in the brine before packing to infuse them with the pickling brine....
but I think....yours should be ok. Pickled eggs are an item that you either love, or hate at first bite. We love them! Hope you do too!
Yep i did simmer the eggs too but Should've made more brine, I'll know better next time, they all sealed! Only made 3 pints, I followed Rose Red directions for the steam canning in your own kettle, for little batches worked out great!
Steam canning is my "go to" method for short water bath items. Its a wonderful game changer!
The pot I used fit over 2-1/2 quarts of water on the bottom before i put the inside strainer in, so that's good!
Love the info! Thank you
My pleasure!! Wishing you great success!!
I used to do this but I made lots of jelly cactus the best jelly you can eat and I made jalapeno jelly also love it too thank you for showing us
Can apple cider vinegar be used as long as it's full strength? I'm trying these. They won't last 10 years on the shelf in this house. Oh the different recipes to use in making these is making my mouth water! Thank you so much for generously sharing your knowledge with us.
Absolutely ACV can be used....as long as it is 5%....which most all brands of store bought vinegar are. And you are correct....the flavor combinations are truly endless!! Hope you love them as much as we do!
Do you know how to do pickled beets I love them my grandmother made them all the time they was so good
Yes. Here's my video tutorial on pickled beets:
th-cam.com/video/CmlJiFEVSUA/w-d-xo.htmlfeature=shared
Can't wait to try this! Are they good to eat right away or do they need some time on the shelf?
The flavor infuses into the eggs during that simmer period....
But they are best after 6 weeks, so the brine has penetrated the eggs fully.
Learned something again. Thank you can pickles store bought eggs. I think u can but u are the expert yes or no?
Don
Absolutely, yes you can! :)
I’ve been wanting to make shelf stable eggs. So excited to see how! I do wonder if they get rubbery though after all the processing.
We do not find them to be "rubbery". They are a bit firmer than just a plain boiled egg however. So texture "may" be a thing for some people with them. As always however, I do try to remind myself that canning changes everything :)
You can always try a pint.....as a tester jar to see if it is something you like or not.
cant wait to try these! poke the large end of the egg with a small pin and boil as usual, they seem to peel well for me, fresh farm egg or store bought!
Great tip! Thank you!
I have to try that!
I'm going to try this.
Hope you enjoy them as much as we do! An absolute family favorite for us!
I've got a garlic mustard recipe that I'd love to make shelf stable! Just have to wait for egg prices to come down!
Prices on everything are really getting scary! We are blessed to be able to have our own laying hens....but I know many people are struggling with the rising costs of so many things.
I have chickens and sell to people for $4/dz for organic. You might check and see if there is a me in your area.
Thank you, for sharing. ❤
Just wanted to say thank you for the tutorial on steaming the eggs. Best way ever!! I do have a question about how long you need to wait before the eggs are ready to eat?
6 weeks for best flavor. That gives the brine enough time to penetrate fully through the eggs, and it tones down that sharp fresh vinegar bite.
Could you add some sugar to the jar as a flavoring too? We like sweet and sour tastes a lot. If so, how much do you think? Is the time the same for traditional water bath? This is by far the best video i have watched on pickling eggs!
Yes, you can sweeten them up a bit if you prefer....to taste. Try adding 2 additional Tablespoons of sugar per recipe. Traditional hot water bath time, is the same as steam canning time. And thank you so much for your kind words!
After opening a jar of pickles eggs,do you have to put them in the fridge?
Yes, I refrigerate after opening.
I never heard of canning eggs before
How long are they good for?
Excellent video. So many videos don't give enough detail for a novice. One question is it important to snug up the rings once the lid seals or does it matter? Thank you I love pickled eggs.
No....don't touch them at all until they are cool.
There are only 2 brands that need tightening after processing. Tattler reusable lids, and I also tighten Superb lids gently after processing simply because I put them on looser than other brands.
I’m using the water bath pot , no venting ? Like on the pressure canner ! I di wait to boiling ! 20 min
With hot water bath, Or with steam canning there is no "venting" required. After placing jars in your hot water bath canner....start timing "after" your water comes to a full boil. With steam canning....when you reach a full "vent" start timing. Your doing great!!
So you don’t have to de bubble??
Can I steam store bought eggs in this recipe?
Absolutely yes. Store bought eggs may not need as many minutes as they have taken a while to reach the store. So they have aged a week or two and may peel easier than a freshly laid egg. Just experiment with the steaming time, and find out what works for you. If they do not peel easy....increase your steaming time the next time you make them.
Great video, recipe and methods! Thank you for this. I have a question regarding the fresh eggs, do you wash them before starting the steaming process? I ask per my “girls” are producing approximately 9 eggs per day and I want to use this method and recipe. Just want to ensure no foreign bacteria on eggs before steaming. Thanks again and I look forward to hearing back.
Yes, I do wash my eggs before steaming....simply because removing the natural "bloom" allows evaporation to occur easier. Our girls are on strike at this point of the season ....heading into Winter. Enjoy those eggs!
Thank you, I am excited to try the recipe and the steaming process. My girls are white leghorns and they just turned 5.5 months old. I will also be curious to see how they produce through the winter. Hope your flock delivers as soon as possible. Thank you again.
Well, hello there I just finished a small batch and have another question, how long do you normally wait before eating? Do you allow a certain amount PF time for the “pickling” to occur? Thanks again.
They get pretty well infused with the flavor in that simmering process before canning them....
By 1-2 weeks the vinegar should be fully penetrated through the yolk....
Thanks so much!!
I'd like to add canned beets to mine (not pickled) do you have any suggestions?
Sorry one more question ! Do I have to peel them all the same day ? I wanted to pickle them tomorrow !
It is easiest to peel them as they are cooling. But, not a "have to". They simply may not peel as easily after being held in the refrigerator a few days.
Is it white vinegar or AVC?
Love and light
Do you have to vent ten minutes and THEN start the ten minutes? Thanks.
There is no vent time when steam canning. When your PC comes to a full vent, you can start your process time.
@@millermeadows6359 Thank so much. Made your pickled eggs recipe today...lovely result.
So happy to hear that.
Is it necessary to cook them "hard boiled" when I prefer soft boiled (with the yolk still soft but white cooked)?
Hello, i am a new subscriber, and we never tried pickled eggs, my family l8ves boiled eggs , im going to try this recipe and method, i have a question, the store costco, sells already made boiled egss , about 32 , can i use these already made boiled eggs? Help.
Yes, you can.
Just follow the directions for making the brine, drop those already boiled/peeled eggs in.....simmer....then pack and hot water bath as I've directed.
They will work absolutely fine! 🥰
When it comes to canning the pickled eggs..is it OK if an egg has a nick or a crack in the white after peeling??
Yes. There is not "safety" issue. Its simply a matter of.....if your egg yolk is exposed....it will eventually dissolve and cause your brine to be cloudy. Little nicks or cracks are not much of an issue at all.
@@millermeadows6359 What about botulism? That is my only concern really. I water bath canned eggs and I seen through the jar later that some of them had a tear.. Do eggs really have to be perfect in order to safely can them?
I do not can just plain eggs. I do not feel that it is safe to do so, unless you are canning them at a protein time much like meat would be canned....and at that safe time....they would be brown and inedible. But thats just my personal opinion.
I myself only can eggs in undiluted vinegar as "pickled" eggs....and no....in undiluted vinegar like in my recipe here, there is NO risk of Botulism.
I cannot speak for the safety of canning just plain eggs without vinegar....and I do not personally support some of the ideas that are being passed around in some fb canning groups.
Do they need to be refrigerated after opening? The internet says yes, but I used to see them open on store counters.
I prefer to refrigerate after opening. As long as the remaining eggs are submerged under the brine....they will last for MONTHS if refrigerated....
Hi Lori! I've been watching dozens of your videos and thank you so much for your enlightening education. The only question I have about the pickled eggs recipe is how long do they stay good after opening the jar and should they be refrigerated or is it ok to keep them on the kitchen counter? You are very much appreciated!
I place my opened jar in the fridge. As long as the eggs stay below the pickling brine, they will remain good for 6+ months or more.....
I made these a few weeks ago and just realized I forgot to put salt. Would that be a safety concern?
Lorrie can you steam can your eggs the day before and add to brim the next day
Absolutely yes.
I steam, peel, and store in the fridge.
Then continue with the brine and canning the next day.
How long do you can them i a water bath??
Steam canning and hot water bath are processed at the same times. So, 10 minutes hot water bath. 🥰
Can I use sugar in my pickled egg brine?
Yes, with no worries at all.
2 yrs later.... how well did they hold up? what's the texture like? im using your recipe, but im sticking them in the fridge.
I've canned them this way for 40+ years. They last 5+ years on the shelf. Pickled eggs are firmer than just a plain boiled egg as vinegar changes the composition of the egg whites. Hope you enjoy them....
as soon as i can, i will. thanks for the responce.@@millermeadows6359
its day 3 of them being in the fridge, they don't have much of a vinegar taste and the eggs are kind of rubbery. what do you think? i used day old eggs (yesterdays on the day). thanks@@millermeadows6359
Pickling always changes the texture of things.....Its the nature of it. Pickled eggs are firmer then just plain boiled as the vinegar changes the composition/texture of the egg.
Did you simmer the eggs in the brine for 5 minutes before packing in the jars? Curious also as to why they are in the fridge. After hot water bathing and having your jars seal, they are shelf stable. Did you have a lid failure? What brand of lids are you using? Did you use undiluted vinegar? After two weeks, they should be very pickled.
@@millermeadows6359 yes, i followed your method. I don’t don’t have canning jars. So i put them in the fridge. I used 5% vinegar. I have been eating on them but still not vinegary, very subtle almost water like. So I decided to use them in salads with a vinaigrette dressing to make up for the lack in the eggs themselves. Thanks for responding.
Easy peel eggs It's so easy it's a head slapper to put eggs in rolling boiling water for 10 or more minutes, and then you can just leave them cool by themselves or run cold tap water just to cool them down so you can handle them to easy peel. Add them a few at a time to not stop the boiling water to keep a rolling boil even when adding additional eggs, that is the entire trick ice water not needed after boiling doing it that way I haven't had a hard to peel egg yet
Store bought/aged eggs yes. Doesn't work that way for freshly laid eggs.
👍👍 THANKS 👏
What kinda vinegar? Please
I use white, 5% acidity. 🥰
I have found using a teaspoon helps to peel "fresh hard boiled eggs." it's not a miracle tool but it cuts my peel time by 1/2 and maybe a little better. I use the spoon in a scoop fashion once a sizable hole is picked in the shell mostly only the tip of the spoon. The action progresses quickly and soon half or more of the spoon can be worked in under the shell. Cheaper t-spoons work good because their curve is not so deep and is flatter. The eggs I have are large/medium large and seem to match really well with the eggs. Become a spooner and get done sooner. Chuckle chuckle.
I'm sorry, this is a question not concerning eggs. I made a pot of Zuppa Toscana, which I want to can , but I hear you can't can dairy. I know with your experience you might know something I don't, with my short canning experience (1 yr.). I have PC meat soup, but not with dairy. I would value your advice. Thank you.
I can zuppa toscana soup very regularly. I layer my ingredients in my jar....Potatoes, browned meat, kale, and then cover with chicken broth. Simply add your cream when heating to serve. Its one of our favorite soups!!
@@millermeadows6359 Thank you for your advice. I guess we will eat this batch, and next time I'll leave out the cream.
Canning it makes for very easy meals....whenever your in the mood. And then you are not stuck with a huge left over amount that you need to figure out what to do with....
Milk or cream, when canned at the required meat time.....just does not hold up well. The heat and long period of canning, breaks down dairy products and leaves you with a curdled mess.
Freezing left over fully prepared soup is a great solution to your current situation however.
@@millermeadows6359 I'm love the way you are so clear with your explanations. I had seen your video on canning
Alfredo Sauce, which is all dairy, and didn't put together, the fact, that with the Zuppa Toscana, you have to can it for meat time, while Alfredo just 10 min . I've learned a lot from you, and I appreciate your authentic and sometimes funny moments. God bless.
I love your channel, you detail everything and that is awesome! Just a question, are these eggs flavored like a sweet pickle? I made the mistake of using pickling spice with my cucumbers but I really, really, really don’t like sweet pickles so now I must give them away…😬🤪 Steaming is amazing with “fresh eggs” because most of the time if you don’t steam, you are left with a bit of whites and lots of yolks…just pickled some shelf stable eggs for my first time, I have always added steamed eggs to left over pepperoncini juice or pickle juice but this is my first try at shelf stable pickled eggs…. You are amazing! Okay, I am steaming my eggs today and picking some of my peppers, onions, garlic, dill and any other veggie to add to my pickled eggs, can’t wait until they are ready…
Thanks so much for your very kind words! This recipe is not sweet at all. More like a dill pickle....but without the dill. The pickling spices get removed.....so its just a very light touch of taste from them. But you can leave the spices out completely if you wish to. This is super versatile.
And for your cucumber pickles....I have a video on open kettle canning pickles that I think you would like. Its a fantastic flavored dill pickle....and very crunchy due to the fact that you dont process them in a canner at all.
Wishing you great success with both of these projects!
@@millermeadows6359 Thank you again and I will find that video and watch it too…..In fact, I will be binge watching your videos…😜
Have fun!! And my dill pickles are FABULOUS....just sayin. :D
I put my fresh eggs in the instant pot for boiled eggs, they turn out great and peel easy peasy
Got to steam farm fresh way,, up over the top of the water.. it works like a charm..
One of my eggs busted 😟🤦♀️ out of 4 dozen ! Now I have had them in cold ice water so I’ll see how they peel ? 🙏
Ive been offline for a couple of weeks....
Hope all turned out well??
Other than having to clean it up 🤭😊 What do you think was the problem ?
The best way to peel eggs is to boil them, then rdump out the hot water and run cold water on them, and then leave them in the cold water while you peel them. Gently crack all sides of the egg, and then dunk it under the water and start peeling., dunking it underwater as you go. It makes a HUGE difference! I just did about 5 dozen or more, and only had three get damaged!
Well done Kelly.
❤️
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?
Green yolk is a sign of being slightly overcooked. Reduce your time by just a couple of minutes. The green is just from the natural sulfur in the egg and is harmless.
To center your yolks better, Stack raw eggs carefully before cooking....with the Small end pointing straight up towards the ceiling....inside of a colander. Place that colander full of eggs inside your cooking vessel. Yes, it takes a little more time to stack them like this, but you will no longer have the yolks peeking through the walls of your whites. Hugs!!
Thanks
Ok I must have missed something. So this can stay out of the fridge and go in my panty right. If so do I put them in the fridge after
Yes, as long as you Process them as I have directed and your jars seal....they are shelf stable. The most important thing about this is using straight 5 % vinegar. Do not dilute it with water at all. The composition on the eggs really require it for safety.