Pickled Eggs | Preserving the Perfect Snack

pickled eggs they are definitely a love it or hate it type of food we absolutely love these we've been making them for a little over ten years now and to this day every time I see a jar of these it brings me back to when I first saw my first jar of pickled eggs a guy I used to work with brought a jar of pickled quail eggs into work one day set him on the counter and they looked absolutely disgusting to me they looked like eyeballs floating around in a mason jar he finally convinced me to try one I did and they were delicious I end up being half the jar that day later that week I found myself at the grocery store stocking up on eggs hard-boiling them at home and coming up with my own recipe I'm gonna share that recipe with you guys today it's a real basic spicy pickled egg recipe the worst part about it is when you make these you to wait at least two weeks before you eat them and these things get better with age let's get started so since we have such a nice day out today we figure we'd make these pickled eggs outside and we've been stockpiling our eggs for about a week now the chickens been laying pretty good we've been getting about 10 to 14 eggs a day so we were to be making sixty pickled eggs today we have our Camp Chef stove over here and I've got two pots of water boiling first thing we need to do is hard boil our eggs there's lots of different ways you can do this the way we do it is we get our water to a rapid boil we add our eggs and then we let it go for 14 minutes we're gonna drain the water we're gonna put some cold water in there and stop the cooking process so let's get started on that we've got our water boiling we're gonna start putting our eggs in okay we've got our eggs boiling we're gonna start timer for 14 minutes let's jump over to our table and we're gonna take a look at a few more things we're gonna need to make these pickled eggs for our pickled egg recipe you're going to need some to put your eggs in we're going to use some of our quart-size mason jars and we've also got one bigger jar they're going to be putting some in and then we've got our rings and some lids for our mason jars and then the main ingredients you're gonna need you're gonna need vinegar you're gonna need water sugar and salt and then from there pretty much the sky's the limit you can put anything in there that you want at least anything that has good flavor to you today we're going to use some of our red onions we have a head of garlic we're gonna be using some jalapenos bringing is dill seeds since when I'm me fresh dill we have some coriander we've got some black peppercorns and I've got some brown mustard seed and we also have some sugar here and I have almost two cups I'm not sure if we're going to use this much I kind of gonna know how much we're actually going to need once we get our hard-boiled eggs put into our jars and for vinegar today we're going to be using part white vinegar we're gonna be using part apple cider vinegar it's been 14 minutes so our eggs are done boiling I'm going to drain these out I'm going to throw a little bit of snow in with just the eggs and let that melt kind of cool them down so they're easier to work with and they stops the cooking process and then I'm gonna get another pot on here filled up with water and I get that boiling because we're gonna boil our jars with that those eggs have cooled down enough where I think we can start to work with them we're gonna bring them over to the table and now we have sixty eggs that we need to peel so there's different reasons that people pickle eggs a lot of people do it for preserving them we actually had to cut back on our egg consumption to be able to save up this amount of eggs so we eat a lot of eggs and we're not really pickling yeah we're not pickling them to preserve them we're more pickling them because we like pickled eggs they're great snack they're they're a hard-boiled egg but just way better so if you ever are hungry or you're on the go whatever pickled eggs are awesome to just grab you know a bag full of them per jar and it's a nice snack to take with you on the road like Eric mentioned we're only getting I think probably about a dozen eggs a day you know some days we get more than that and a few of the hens are starting to go broody so I think we're gonna have less eggs daily but we go through a lot of eggs especially with our animals and rarely have two we rarely have extras is what I mean so we just we you know we don't wash them when we collect them and that way you can just store them you know at room temperature on a counter and they do last it's pretty crazy but though laughs like a month to two months easily in that type of temperature if they haven't been washed or previously stored in refrigerator we obviously eat ours quickly er than that so they're never on the counter for more than a week maybe a week and a half if we're trying to save them up I think this took us close to a week to save up these and we find that when they're a little bit older they peel easier when you're doing soft-boiled eggs and hard-boiled eggs yeah so if you want to lay your eggs sit and when you get them fresh for about two weeks we found works pretty good it just makes it a lot easier to peel these eggs especially what you're doing 60 of them it takes a while where's the sack you go it's called a membrane sweetheart no there's no gonna here [ __ ] hold a membrane was looking wow you wouldn't make we've got our eggs all peeled we got 58 of them one of them we ate and one of them we just forgot out there so we're doing 58 eggs today we're gonna get those cleaned inside real quick just gonna wash them with some hot water and get some of the eggshells off of them and then we're gonna start working on putting together our brine the other thing we have to do is boil these jars normally we just wash them with like warm soapy water but because we've used these I'm gonna boil them just for a few minutes that's just gonna help get it really clean especially since we're not water bath in these I just want them to be close to sterilized or disinfected as possible we got our hot water going and we're gonna boil just a few of these jars at a time and get them cleaned and then we're gonna start getting some our ingredients chopped up and then we're gonna get our eggs packed into our jars let's just start it on the pickling brine and the ratio of vinegar to water that you want to use is gonna be about 1 to 1 and what that means is if you use 1 cup of vinegar you want to use 1 cup of water I'm gonna pretty much do that but I'm gonna go a little heavy on the vinegar so I'm gonna start with our distilled white vinegar and then we like to use a little bit of apple cider vinegar as well so now I'm gonna add the same amount of volume that I just put in a vinegar I'm gonna double that with water so that's gonna give us our one-to-one ratio and this doesn't have to be perfect at all you just wanted about one to one ratio and as far as how much Brian you need to make that's completely dependent on how many eggs you have I just try to look at the eggs and the jars and just kind of estimate how much I'm gonna need we've been making pickled eggs for probably about ten years now so it's it's pretty easy for us to figure out how much we're gonna need and if you don't have enough at the end that's not a big deal this stuff is really easy and quick to make you can just whip a little bit more up next thing I'm gonna do is I'm gonna add my sugar to this seeing how many eggs we have and about how many jars we're gonna use it's gonna give me an idea of how much sure we're going to use and you can also use more sugar if you like them sweeter we like more of like a spicy more dill pickle type of brine but you can also just do like a sweeter pickle so I'm gonna add pretty much this whole thing of sugar it's about a cup and a half next thing we're gonna add to this is our salt and I like to do about a teaspoon per quart so I think I'm gonna use about four quarts and then that big one so I'm gonna do about five teaspoons of salt in here so for our recipe at this point this is ready to go on the stove and get hot and get that sugar and salt all dissolved sometimes when we would make pickled eggs in the past I would add my jalapenos and my onions and my garlic now when I would actually cook them in the brine but over time I've realized that I don't really like a mushy jalapeno or a mushy onion or garlic so what I'll do when we're almost done and we got the eggs in the jars we're going to cut up our jalapeno or onion our garlic and we're gonna put it in the jars raw so let's get this on the stove and heat it up let's get started chopping up the ingredients that we're going to use inside the pickled eggs we're gonna do jalapenos red onion and garlic now that we have these quartz clean we are going to start assembling the jars yeah we're gonna put our herbs and spices in the bottom of these jars we're gonna use coriander black pepper mustard seed and dill so the way we'd like to do this is you start with a layer of eggs which in these quart sized jars is three and then you do a layer of your onion your jalapeno and a garlic and then you do a no layer and just repeat so Eric and I started making pickled eggs about ten years ago and it was actually Eric really he was the one who wanted to try it and the way we store them is you know we just do it this way which is it's traditionally called open kettle I believe so we've got the hot jars we're putting in hot liquid and then we're just gonna seal them like that and store them at a cool temperature our root cellar mimics a refrigerator so it's nice to store these in a refrigerator they don't have to be before we moved to Alaska we would actually store these at room temperature and they lasted for a very long time that way now if you want to play a little safer you can also water-bath them for 15 minutes all right so we've got our jars packed full of our eggs and our veggies and our spices Ariel's point our lids out she just boiled these and our brine is almost boiling as soon as that gets to a boil I'm gonna pour it over these we're gonna put our lid on and we're gonna put a ring on and that's gonna create our seal for us so one last jar we're gonna boil it's gonna be this bigger one here and this one is gonna be the one that we're gonna go through first we're gonna keep this in the house and this is gonna be one we kind of just pull out up when we're snacking so we are just gonna dip this in the boiling water real quick and get it cleaned up yeah so using that hot brine this is actually gonna get a seal this will pop down and you'll get a nice seal on it typically in the past when we open one when we took it out of storage we would then put it in the refrigerator I think that's just the way we prefer to eat them they taste really good cold but you know you'll see them a lot of times in restaurants and things and bars just sitting on the counter at room temperature we do have a little bit of the brine left over so a good use for that is you can take cucumbers if you want to make pickles you can do that or you can take beets or carrots or onions and you can kind of just pour that over those and you can make like kind of a quick pickle that's probably where we're gonna end up doing with it so as you can tell pickled eggs are super easy to make I mean we're doing it outside and it didn't take us more than an hour and a half to do it may seem like a kind of strange food but it is really good and I think they make great gifts again like Eric said they do last a long time but we find that we go through them pretty quickly in our house yeah as far as you guys making these yourself at home you know get creative with them we've done really sweet ones we've done extremely spicy ones with ghost peppers and they've always turned out really good so we hope you guys enjoy the video and we'll see you next time I do look you know I haven't gotten to one that hasn't been able to kill even the fresh ones from yesterday oh man that's going to Russia and both with you real quick haha sure three oh you always say wait wait okay okay whatever two out of two - cuz okay I won

Channel: Simple Living Alaska

Views: 1,578,103

Rating: 4.9454265 out of 5

Keywords: off grid living, living in alaska, off grid vlog, homestead alaska, cabin life, tiny house alaska, off grid cabin, off grid in alaska, living in a tiny house, homestead tour, root cellar food storage, pickled eggs, home pickled eggs, pickled egg recipe, spicy pickled eggs recipe, how to preserve eggs long term, water bath pickled eggs, canning pickled eggs, preserving eggs, pickling eggs for storage, earthbag root cellar, pickled egg brine, how to pickle eggs

Id: f6GoeIGOIxU

Length: 14min 39sec (879 seconds)

Published: Sun Apr 12 2020