We're forever concentrating on ways to store food that do not require refrigeration. Among the low hitters on this topic are eggs.

Does anyone have any idea what pickling does to eggs? Do they still retain the same nutritional values? Shelf life and storage recommendations?

I like (good) pickled eggs, especially when chased with draft beer. I know many do not. However, when SHTF, we're going to get nutrients based on survival, not taste. I would eat sushi(which I detest) if it was going to keep me alive. Just an idea, folks.

Also, canning meat is strongly discouraged by the FDA. I know people who have been eating canned venison for 70+ years. Proteins are key in helping us retain and rebuild muscle mass, and when SHTF, fitness will be key to survival. No reason why we couldn't buy a big pork picnic and can it in pieces...for example.

Pickles eggs as far as I know keep all the nutrients as normal eggs, plus the ones they pick up from the pickling process. I tested my ability to pickle eggs last winter and it took awhile before I got the recipe correct and the flavor right, but I ate them and came out all right and were not bad with some crackers.

While canning meat is an art, and most can learn to do it so it's safe, flavorful and stores a long time, it's something you need to be practicing now. To be honest, I am planning on jerking meats, salting it or making chimney sausages, rather then trying to can it, because the canning jars and seals are limited and they are being saved for veggies, jams, jellies and pickled veggies.


PICKLED EGGS RECIPE

3 cups Water
1/4 cup Kosher Salt
The dried skin of 3 Onions
6 Hard-Cooked Eggs, unpeeled

Prepare this egg recipe at least 24 hours in advance and serve them with mustard, sweet gherkins, and a good German beer.

Combine the water, salt, and onion rings in a saucepan over moderate heat and bring to a boil. Simmer until the water turns brown, about 10 minutes. Let the water cool to room temperature. Crack the shells of the hard-cooked eggs but do not peel them. Place the eggs in a glass jar or bowl and pour the salt solution over them. Refrigerate covered for at least 24 hours, or up to 3 days before serving. To serve, peel and slice in half. Serves 4 to 6.


PICKLED EGGS RECIPE
24 fresh Eggs
6 cups Cider Vinegar
2 tablespoons Peppercorns
1 tablespoon Whole Allspice
1/2 tablespoon Mace
1/2 tablespoon Coriander Seeds
1/2 tablespoon Cardamom Seeds
1/2 tablespoon Cloves
10 small Hot Red Peppers
3 tablespoon Sugar

Cook eggs in simmering water for 15 minutes. Place eggs in cold water, remove shells and pack into sterilized jars; in a kettle combine vinegar, spices and sugar. Bring to boil, reduce heat and simmer for 5 minutes. Pour hot liquid over hardboiled eggs. Place lid on jar and store in refrigerator when cooled. Use within a month.



This is what I found on nutritional info on picked eggs, but the recipe and method of pickling may add to nutrition of the eggs and calories.
Calories in Pickled Eggs

Serving Size: 1 serving
Amount Per Serving

Calories 66.0
Total Fat 8.0 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 185.0 mg
Sodium 84.0 mg
Protein 6.0 g
Vitamin A 6.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.0 %
Calcium 1.0 %
Iron 5.6 %

Awesome. I've tried pickling eggs once before, but they turned out inedible. the recipe called for some really off the wall stuff though. I'll be sure to try your recipes, thank you for posting them.

I would love to learn the art of preserving meats through means other than canning, but i don't know anyone who does it. If things were to ever get really bad in this country, that could prove to be an invaluable skill. Thank you for your input, that was 100% of what I was looking for.

awesome ill try it this week as we have plenty of eggs from our girls. Our rhode island red hens (2) and our silver delaware hen

I read elsewhere about processing the eggs with a recipe similar to the 2nd one, and then canning with a hot water bath process. It said the eggs would be a little rubbery, but you can store them for up to a year w/o refrigeration.

http://ucce.ucdavis.edu/files/filelibrary/2019/1531.pdf

http://www.uga.edu/nchfp/how/can_06/pickled_eggs.html

Pickled Eggs
There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F.

Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period).

PICKLING TIPS

Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings. Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the peeled eggs. Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions.

Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.


How do I? ...Pickle
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Pickled Eggs
There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F.

Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period).

PICKLING TIPS

Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings. Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the peeled eggs. Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions.

Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.

Cooking and Peeling Eggs

According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra fresh eggs. Make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs. Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute. In the meantime, bring hot water to simmering. After one minute in ice water remove eggs back to the simmering water for ten seconds. The ten second interval is important because this allows the shell to expand without expanding the rest of the egg. Peel immediately by cracking the shells of the egg all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.

Another cooking method when you are less concerned about peeling of ultra-fresh eggs is to make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Turn down the heat and simmer for 15 minutes. Place the eggs in cold water and when cool, remove shells. Crack the shell of the egg all over. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg.

Containers for the Eggs

The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs. For sterilizing glass jars, see Sterilization of Empty Jars.

Storing Eggs

After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.

After SHTF, root cellar or coldest part of basement are used instead of refrigerator. remember, things like pickled eggs, salted pork etc, were done before refrigeration was available to most people. We get so used to having refrigeration we forget that people made it thousands of years without it. Yu learn how, and you learn how not to poison the foods your preparing. The vinegar and salt solution must be strong enough to keep bacteria from growing. That is the whole idea of pickling.

The time to practice is now, because later you will have no medical back up if you do something wrong. Learn now how to get it right, and practice is the only way to learn to do that.

Remember:
" Botulism can be prevented by killing the spores by cooking at 121 °C (250 °F) for 3 minutes or providing conditions that prevent the spores from growing and by avoiding feeding infants with untreated honey." from Winki.

It is normally spread because of unsanitary canning or preparation conditions or lack of correct cooking or preparation.

Foods which are canned and have Botulism will normally have an off smell and a taste of cooper to it (you can get that taste in your mouth if your sensitive by just smelling the food if you have a really good nose). That is why foods when being taken form canned supplies should be inspected prior and after opening, smell the food and look at it.

As anything else in food preparation keeping items clean, sterilizing and using common sense goes a long way. Using house hold bleach as a disinfectant in rinse water helps a lot also in primitive as well as modern conditions for cleaning pots, pans, crocks and cutlery.

Something that might help people is

http://www.foodtimeline.org/foodcolonia ... lcookbooks

or

http://nourishedkitchen.com/cookery-mad ... -and-easy/

and on brine preparation for veggies.

http://www.associatedcontent.com/articl ... e_pg2.html

I agree that a lot of what is said is a bit of over precaution. A root cellar can also be made from a normal basement by insulating a space.
With eggs, you can actually keep them in water or in water glass (better) for a year. I believe that it has to do with the air. I think with a regular pickling brine (follow the recipe for Dill pickles if that's you taste. I use a 50/50 water vinegar mix with a 1/4 to1/2 cup of salt per quart), you should be ok. Just don't keep them out on the counter, if you can put them in the fridge, if not use the basement.
A lot of people also reuse the brine. If you choose to do this, then reheat it before doing another batch of eggs.

I would probably not resuse brine unless I have to, but I am picky about my food.

great points Herbalapagan

Last time I pickled eggs, I just hard boiled them and threw them in a large glass jar with serrano and jalepeno peppers and malt vinegar. I've done it with just white vinegar when I couldn't afford malt vinegar but it isn't as good. IDK how long they would last though, as I ate them all within a couple weeks of getting good and pickled lol(it took a while...can't remember how long I left them sitting but I remember it seeming to take longer then I was told it should for them to actually taste good and pickled/hot from the peppers). I don't know how the way I did it would compare to a more complex process (with more heating and prep), in terms of bacteria or storability.....they just tasted good :p.

I might have to try some of these recipes though to see how they taste. Anyone try throwing smoked sausages in with the eggs (or pickling by themselves)? I wonder how long pickled sausages would keep.