Pickled eggs are a classic, tangy treat that’s perfect for snacking or adding to salads and sandwiches. Canning them allows you to preserve their flavor for months, so you can enjoy them whenever you like. Here’s a step-by-step guide to making your own canned pickled eggs at home.
Ingredients:
- 12 hard-boiled eggs: Peeled and ready to be pickled.
- 2 cups of white vinegar: The base for your pickling brine.
- 1 cup of water: To dilute the vinegar.
- 1/2 cup of sugar: Adds a slight sweetness to balance the acidity.
- 2 tablespoons of salt: Enhances the flavor of the eggs.
- 1 tablespoon of mustard seeds: Adds a mild spice.
- 1 tablespoon of black peppercorns: For a bit of heat and flavor.
- 1 tablespoon of dill seeds: A classic herb for pickling.
- 2 cloves of garlic: Sliced or minced for added flavor.
- 1 small onion: Sliced thinly for a bit of crunch and flavor.
- Optional: 1-2 jalapeño peppers: Sliced for a spicy kick.
Method:
- Prepare the Eggs:
- Begin by boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
- After boiling, transfer the eggs to an ice bath to cool them quickly. Once cooled, peel the eggs and set them aside.
- Sterilize Your Jars:
- While your eggs are cooling, sterilize your canning jars. Boil the jars and lids in water for 10 minutes to ensure they’re clean and safe for preserving.
- Make the Pickling Brine:
- In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are fully dissolved.
- Add the mustard seeds, black peppercorns, dill seeds, garlic, onion slices, and jalapeños (if using) to the brine. Simmer for 5-7 minutes to allow the flavors to infuse.
- Pack the Jars:
- Carefully place the peeled eggs into the sterilized jars. You can layer them with the onions and garlic for more even flavor distribution.
- Pour the hot brine over the eggs, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
- Seal the Jars:
- Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip-tight.
- Process the jars in a boiling water bath for 10 minutes to ensure a good seal and preserve the eggs safely.
- Cool and Store:
- After processing, carefully remove the jars from the water bath and let them cool on a towel or cooling rack. You should hear a popping sound as the jars seal.
- Once cooled, check the seals by pressing down on the center of each lid. If it doesn’t move, the jar is sealed properly.
- Store the pickled eggs in a cool, dark place. They will be ready to eat in about 2-3 weeks, but the flavor will continue to develop the longer they sit.
Tips for Success:
- Use fresh eggs: Fresh eggs are easier to peel and hold up better during the pickling process.
- Customize your brine: Feel free to experiment with different spices, herbs, or even adding beets for a vibrant color and unique flavor.
- Patience is key: While it’s tempting to dig in right away, allowing the eggs to pickle for a few weeks will give you the best flavor.
Conclusion:
Canned pickled eggs are a fantastic way to preserve eggs and create a delicious snack that’s ready whenever you are. With this easy recipe, you’ll have a jar full of tangy, flavorful pickled eggs that can last for months. Whether you’re new to canning or a seasoned pro, this recipe is sure to become a favorite in your kitchen!