Pickled EGGS | Shelf-Stable | NOT “Approved” | Water Bath Canning

[Music] hi there i'm leanne welcome to outdoors and country living today i'm going to be showing you how i make shelf stable pickled eggs for the pantry first of all we're going to boil hard boil these eggs i start them in cold water and bring them to a boil [Music] boil them for two minutes turn the heat off put the lid on for 30 minutes let them sit in that hot water for 30 minutes and then we're gonna rinse them in the kitchen sink under some cold water to cool them down i'm simply just adding cold water into this hot water to slowly cool them down [Music] once they're all cooled i'm just bringing them onto this towel and we will start to peel them [Music] just be careful to peel each one as best you can [Music] leaving the egg white intact once i get them peeled i will rinse them under some cool water to remove any little pieces of eggshell [Music] here i'm rinsing them and then put them into a bowl until you get all of them peeled those are peeled and rinsed and i will begin peeling these hard-boiled eggs i've got them all done so here's our bowl full of hard-boiled eggs this is approximately 48 eggs that we will be pickling today we're going to be using a combination of white vinegar and apple cider vinegar some sugar some minced garlic and black peppercorns and some fresh dried dill we're also going to be using these chopped hot peppers that we grew in 2020 and also an onion [Music] i'm just going to chop these onions and divide them onion pieces that [Music] is we're going to be putting these into our jars of pickled eggs [Music] we're gonna start combining our vinegar four cups of each vinegar four cups of white vinegar and four cups of the apple cider vinegar i'm just going to be putting those into this large stainless steel pot [Music] this is going to make our pickling brine [Music] now we're going to need 4 cups of the apple cider vinegar you could use one or the other if that's your preference but we like the combination of the two [Music] we're also going to be adding eight cups of plain water four teaspoons of pink himalayan salt you can use any non-iodized salt kosher salt or a canning salt would be your other options 3 4 cup of sugar stir that together we're going to heat this up to dissolve the salt and the sugar i'm going to get these peppers into a bowl so it's easier to fill the jars you could use a sweet pepper if you don't like hot things i'm just getting my mason jars ready [Music] here's the eggs two of these eggs the white tore but i'm still gonna use them they will pickle just fine no worries so you can start layering your jars however you want eggs peppers onions [Music] black peppercorns these are all to taste no specific measurements dill minced garlic more eggs [Music] more peppers more eggs i'm fitting about 10 boiled eggs per quart jar [Music] some more dill [Music] you can really get creative with your pickled eggs you could make each jar slightly different if you want but really the sky is the limit on whatever you prefer to add outside of the brine you could add anything that you like [Music] now we're just going to add the brine to about half inch from the top of the jar [Music] that's called leaving about a half inch of headspace [Music] do [Music] these will be a nice protein source that we can keep in the pantry just wipe each rim of the jar with a damp paper towel or washcloth to remove any residue [Music] that way your lids seal nicely [Music] i will be water bath canning these today [Music] i'm just applying the lids and the bands to finger tip tight these will be processed in a water bath canner for 15 minutes [Music] aren't those beautiful they will be delicious [Music] we're gonna fill the water bath canner with these five quart jars of the eggs i will be adding water to the canner to cover the jars by an inch or two [Music] [Music] it's just cool water to warm water this is not hot because my jars are not hot turn the heat on and let this come to a boil here it's at a rolling boil so i've started my timer for 15 minutes i'm just removing them from the canner with jar lifters onto this towel where i will let them sit and cool down for about 24 hours tomorrow morning i will come back and remove the bands clean up the jars if necessary label them and get them ready to go down to the pantry [Music] it's the next morning all five jars have sealed and now i will be removing those bands you don't want to store your home canned goods with the bands on your product because it could give you a false seal you can see here i'm picking it up by the lid and it is secure [Music] that's exactly what you want [Music] [Music] there's a lot of flavor going on in each jar here those will make for a nice healthy snack or addition to any meal thank you for watching i hope you are focused on putting shelf-stable foods in your pantry [Music] [Music] i've simply just written the year on the lids and now these are ready to go downstairs [Music] with the rest of our canned goods i hope you've enjoyed watching me make these shelf stable pickled eggs and now maybe you can do the same for your family [Music] thank you for watching take care and we'll see you next time [Music]

Channel: Outdoors and Country Living

Views: 104,119

Keywords: pickled eggs, canning pickled eggs, how to make pickled eggs, water bath canning, water bath canning pickled eggs, homesteading, canning, how to can pickled eggs, shelf stable, shelf stable pickled eggs, spicy pickled eggs, pickled, eggs, making pickled eggs, homestead life, homestead, homestead canning, how to can, home canning, pickled eggs recipe, recipe for pickled eggs, long term food storage, Rebel canning

Id: bnUMZpgSjEg

Length: 13min 18sec (798 seconds)

Published: Wed Mar 09 2022