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  • #1

    Pickling eggs?

    I fancy trying pickling some eggs in an old sweetie jar. The white or brown malt vinegar always seems way too strong for me.

    Anyone tried pickling in a lighter vinegar like white wine vinegar?
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper


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  • #2
    Sorry, Snadge - don't know about pickling eggs so don't look for an answer from me. It's just that I wondered if you had considered preserving eggs in icinglass - a really old fashioned method my mother used - she had chickens and preserved the excess gradually over the months in an egg crock - I wish I had the pot she used as it was a fabulous clay carboy. Just a thought about one of the old ways...
    Whooops - now what are the dogs getting up to?

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    • #3
      Last year when I had a few too many eggs (bought ones) I would hard boil and pop them in with the pickled onions and or beetroot. I always use a sweet pickling vinegar anyway (distilled vinegar, sugar and water) and dill sometimes.

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      • #4
        Mornin' Snadge. I did mine with balsamic vinager which was heated up with a clove of garlic, one small whole chilli, peppercorns and a teaspoon of soft brown sugar and thought they were fab, went a really dark colour too

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        • #5
          I have been thinking about pickling some eggs, not got around to it. However, I did read this:

          Pickled Eggs - The Accidental Smallholder

          Which contains this:

          you can use any vinegar but the flavour of your finished eggs will reflect the type of vinegar you use. Standard malt vinegar will be harsher than clear vinegar, while white wine or cider vinegar will give a more rounded flavour. Experiment to find what suits your taste and by all means mix vinegars.
          When I get around to it, I think I will be going for Cider Vinegar.
          Excuse me, could we have an eel? You've got eels down your leg.

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          • #6
            Originally posted by mrdinkle View Post
            I have been thinking about pickling some eggs, not got around to it. However, I did read this:

            Pickled Eggs - The Accidental Smallholder

            Which contains this:



            When I get around to it, I think I will be going for Cider Vinegar.
            Thats intersting mrdinkle, but luckily I managed to sell three dozen eggs from my honesty box yesterday so the presure is off a bit now!

            If and when I do try them though I think I'll try a selection of vinegars
            My Majesty made for him a garden anew in order
            to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

            Diversify & prosper


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            • #7
              We used to use vinegars from grapes for all our pickling.... The closest I found here to taste is the white wine vinegar....
              Never test the depth of the water with both feet

              The only reason people get lost in thought is because it's unfamiliar territory....

              Always remember you're unique, just like everyone else.

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              • #8
                Originally posted by RedThorn View Post
                We used to use vinegars from grapes for all our pickling.... The closest I found here to taste is the white wine vinegar....
                That would be my first port of call.................
                My Majesty made for him a garden anew in order
                to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

                Diversify & prosper


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                • #9
                  I tried with some white vinegar I bought in France. Made my eyes water. They weren't at all like the ones I remembered getting from the chip shop when I was younger. I'll try with wine vinegar next time.

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                  • #10
                    well i did it with the sarsons pickling vinegar and we found them to be strong
                    can you water the vinegar down at all
                    what is less strong than pickling?

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                    • #11
                      Originally posted by mariell View Post
                      well i did it with the sarsons pickling vinegar and we found them to be strong
                      can you water the vinegar down at all
                      what is less strong than pickling?
                      The only thing you can water the vinegar down with is sugar, another preservative. But who wants sweet eggs? If you water it down it won't preserve as it should and bacteria could get in.

                      All of the wine vinegars aren't as tart as malt vinegar. White, red, cider or balsamic are all worth a try!
                      My Majesty made for him a garden anew in order
                      to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

                      Diversify & prosper


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                      • #12
                        Just resurrected this thread as I STILL ain't tried pickling eggs. I have noticed though that fresh eggs are hard to peel when hard boiled so wondered if it would be best to leave he eggs for a week before pickling?
                        Ideas on a post card please to.................
                        My Majesty made for him a garden anew in order
                        to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

                        Diversify & prosper


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                        • #13
                          Yes i found fresh eggs hard to peel, and was told by a chicken farmer to leave then a week or so before boiling them. As it happens i tried the first of my pickled eggs last night, i had pickled them in plain pickling vinegar and threw a few chillis in with them. You couldn't taste the chillis but phew! The vinegar overpowered everything!
                          Jane,
                          keen but (slightly less) clueless
                          http://janesvegpatch.blogspot.com

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                          • #14
                            This is why I don't like anything pickled. All I can taste is the vinegar, whichever one I use.

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                            • #15
                              I have made these this year, bit different!

                              Purple, Pickled, Peculiar A Chicken In Every Granny Cart

                              Beacuse there is water in the vinegar recipe and the juice from the beetroots the vinegar is not too over powering! I have added a couple of dried chillis for an extra kick!
                              Last edited by Munch; 05-11-2010, 10:13 AM.
                              Little ol' me

                              Has just bagged a Lottie!
                              Oh and the chickens are taking over my garden!
                              FIL and MIL - http://vegblogs.co.uk/chubbly/

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