Pickling them is delicious!
I canned some to test a shelf-stable option. This is my personal experiment, not a USDA-tested or validated canning recipe. Try at your own risk, and please read the safety note below before deciding how to preserve your own eggs.
I attempted the following flavors:
- Lavender and lemon juice
- Mint and a splash of apple cider vinegar
- ½ jalapeño, mustard seed, peppercorn, and garlic cloves
- Dill, jalapeño, mustard seed, peppercorn, garlic cloves, and onion
- A few garlic cloves, mustard seeds, and peppercorns
- Light dill, mustard seeds, peppercorns, and a couple of cloves of garlic
All jars were topped with:
- 1½ cups white vinegar
- 1 cup water
- ½ tablespoon Redmond salt
I water-bath canned them for 15–20 minutes.
A note about my experiment: These are the ingredients and processing steps I personally used. They have not been validated as a safe method for shelf-stable pickled eggs, and I am documenting my experience rather than recommending this method for others to follow. The National Center for Home Food Preservation advises against canning pickled eggs for room-temperature storage. Keep home-prepared pickled eggs refrigerated and follow established food-safety guidance.
I watched @makeitmake and @apinchofpatience for inspiration. The brine recipe came from @apinchofpatience.
Videos:
I’m still exploring the different flavor combinations and figuring out which ones I like best!
