Our chickens are all now between the ages of 2 and 3 years. Last fall, we experienced our first true molt, and fresh eggs were scarce around here for several months. Throughout December and into January, we had days where they produced zero eggs! I admit we weren’t really prepared for this, and had been giving (and selling) our extra eggs, to friends and family, for several months. As our supply of fresh eggs dwindled, I found myself worrying whether I would have to buy eggs from the grocery store to make it through my holiday baking!
I began looking into ways of preserving fresh eggs, when they are good supply, for use when they are not as plentiful. This Spring, when egg production picked up, we collected some of our best eggs, and began water glassing the extras (placing them in a solution of hydrated lime and filtered water). We were able to keep 10 dozen eggs in a 5 gallon bucket! Hopefully, this will enable us to enjoy fresh eggs this winter, should we have a repeat of last year.
My family has been enjoying pickled eggs my whole life! My mother used to fill a jar with peeled, hard-boiled eggs, laying them with pickled beets. She would then fill up the jar with the pickling solution, making sure all the eggs were covered. I still do this today! We enjoy the eggs (and the beets) on our salads, or as a snack, just sprinkled with a little salt.
I came across a few pickled egg recipes I wanted to try, that were recommended as a good way to preserve eggs over a period of several months in the refrigerator. They look delicious, but I haven’t tasted the eggs, yet. But, how could they not be?
Pickled Eggs #1:
- 18 eggs, hard boiled, peeled
- 1 tsp turmeric
- 1 large dried red chili
- 2 garlic cloves, peeled
- 4 cups apple cider vinegar
- 1 cup filtered water
- 1/2 cup coarse Kosher salt
Combine the apple cider vinegar, the filtered water, and the Kosher salt. Heat until salt is dissolved, then allow to cool. Place a small amount of the brine in the bottom of a clean 1/2 gallon jar. Add the turmeric, chili, and garlic to the jar and then layer the eggs on top. Fill the jar, to the top, with the brine. Refrigerate. Allow to sit at least 2 weeks before eating.
The pickled eggs should last between 6 months and a year in the refrigerator.
jalapeño pickled eggs #2:
- 12 eggs, hard boiled, peeled
- 1/2 tsp whole peppercorns
- 1/2 tsp whole yellow mustard seeds
- 2 cloves garlic, peeled
- 2 jalapeños, sliced
- 1-1/3 cups apple cider vinegar
- 1-1/3 cups filtered water
- 1-1/3 Tbl pink Himalayan salt
Combine the apple cider vinegar, the filtered water, and the Himalayan salt. Stir well until all the salt is dissolved. Place a small amount of the brine in the bottom of a clean 1-quart jar. Add the whole peppercorns, whole yellow mustard seeds, garlic, and the sliced jalapeños to the jar, and then layer the eggs on top. Fill the jar, to the top, with the brine. Refrigerate. Allow to sit at least 2 weeks before eating.
The pickled eggs should last between 6 months and a year in the refrigerator.