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[argent13uk]

Hello all

We haven't had a chance to eat all the eggs our girls have been laying so I have had a go a pickling them. I have just boiled them and put them in pickling vinegar in a pickling jar.

 

Do I need to do anything else to them? and how long before we can eat them as pickled eggs?

 

Many thanks

Tiffany

[Hen Watch]

According to the BBC Food site it is 1 month. Hubbie did some before Xmas but he's gone to bed now so I can't ask him how long they took. Don't think it was very long.

 

http://www.bbc.co.uk/food/recipes/database/pickledeggs_8203.shtml

 

Sorry, edit to say...... you mentioned you'd not had chance to eat all the eggs yet...... you do know they last 28 days from date of lay.... sorry if you did know that.

[laurmurf]

Today's Guardian ( 10.9.08) in the G2 section (p17) has a recipe for 'Beetroot Pickled Eggs' which looks delicious! The picture shows beautifully pink eggs and the recipe is very simple.

 

http://www.guardian.co.uk/lifeandstyle/2008/sep/10/eggs.recipe

(sorry this isn't a hypertext link for some reason)

 

 

Beetroot eggs - G2 weekly recipe. Photograph: Felix Clay

 

Both pickling and beetroot are enjoying a renaissance at the moment, while eggs never go out of fashion. When I was over in Virginia, US, the other week my friend James, knowing I liked trying some of the more weird and wonderful local delicacies gave me one of these pink eggs that a friend of his had made.

 

He made his with the liquid from a store-bought jar of pickled beets, which was good and interesting, but a subsequent version made with fresh juice made them even more arresting and beautiful, both in colour and flavour.

 

A dozen free-range eggs

 

250ml vinegar, pickling or distilled

 

250ml beetroot juice (the amount obtained from juicing 500g of fresh, raw beetroot)

 

3tbsp golden granulated sugar

 

Boil a pan of water and gently lower the eggs in using a slotted spoon. Simmer for six minutes, then tip into the sink so that the shells crack, and leave to cool.

 

Sterilise your jar (mine holds 1 litre) by filling it with boiling water, and separately submerging the lid in a bowl of boiling water. When the eggs have cooled, peel them.

 

Chill in the fridge for at least 10 minutes to make sure they are properly cold, then put in the jar. In a bowl mix the vinegar with the beetroot juice and sugar, then pour on to the eggs. Fill right up to the top.

 

Put the lid on and keep in the fridge: if you used fresh juice I can attest that they are good to eat straight away, but ideally you want to leave them for a couple of weeks.

[laurmurf]

ah, the hypertext link worked after all - just not in my preview. I can't wait until our girls start laying enough eggs to make this. I ADORE pickled eggs!

[Cinnamon]

I pickled some Bantam eggs last year,which were gorgeous.

 

As for just boiling them then putting them in vinegar - make sure you peel them first

[ClaireG]

Those beetroot eggs sound lovely. Thanks for giving me a new idea for Christmas pressies.

[Cinnamon]

They are nice pickled in Balsamic vinegar too, & the colour sort of stains them,so they look really unusual.

[Egluntyne]

Can't quite fancy a pickled egg.

 

I'll have to force myself to try one one day.

[chickencam]

I tried one once and unless starvation happens and the only available food is pickled eggs I will not be rushing to try one again

[Egluntyne]

That confirms my suspicions. Thanks.

 

I'll not bother.

[Lesley]

Boil a pan of water and gently lower the eggs in using a slotted spoon. Simmer for six minutes, then tip into the sink so that the shells crack, and leave to cool.

 

The photo in the article looks really good but I would add that you'll need to run the hot eggs under cold water for some time and not just leave them to cool as this recipe says - leaving them to cool will result in that nasty grey ring around the yolks