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Well, I couldn't wait any longer so I opened up a jar! First off, I was surprised that it didn't smell super vinegary (new word here!). The eggs themselves were only very lightly tinted from the beet juice. I cut one open and they weren't pink all the way thru which is fine by me. I ate an egg...

Well guys, I've finished a batch of eggs! Here's the recipe I came up with: for the brine: 5 cups of vinegar (I used white) 2 1/2 cups water/ beet juice combo (I used the juice from 1 15 oz can of beets) Into each jar I put: 1/3 cup sugar 2 tsps. canning salt 1/2 tsp. pickling spice 1 whole...

3goodeggs you are so much more courgeous than I am about pressure canning! You know that we will want pictures, right? Ha! Ha! Ha! Those recipes are very different from the ones I've found. And yeah, that's weird that they just sit on the counter! That's funny sticking 4 cloves into each egg! I...

Quote: Thanks! I prolly would not have done that! Will make a mental note!

Quote: The pickling liquid is vinegar! Oh, I gotchya! Didn't read your post correctly. I am kind of getting a recipe together in my head as I don't care for a lot of hotness. May just add a pinch of red pepper flakes. I've been thru a lot of cookbooks and am just gleaning ideas from them...

Yes, thanks. But I'm surprised you don't even use vinegar. Ok. So now I have something else I want to do this weekend!

Darkmatter and celticfarmer could we have your recipes? Darkmatter your eggs look great! I want to use beet juice in some of mine. Please post recipes!!!

I love the idea of pickled eggs on the shelf ready to eat. Just may have to investigate this some more! You all have me thinking I just may give it a go...

I found directions when I googled this but I also wondered what the heck would the eggs actually look like when it's all said and done? Probably not going to try it, I don't want a big mess on my hands! But then again... It seems any time you use vinegar to can something the processing time is...

...not just pickled and refridgerated them but actually canned them in a water bath or pressure canner. I read that they will be rubbery. I don't care about that. I also do not want to freeze them. Just wondering if anyone on here has actually canned them and was successful at it.