I'm in it for the eggs

[winkydink]

Quote:
How many eggs do you use in this recipe?

 

[Wifezilla]

Thanks everyone

Anyone ever make the eggs or the sausage for shelf storage? With all that vinegar I should be able to water bath can it. Just don't want to accidentally poison myself

 

[galanie]

Quote:
I haven't canned any, but I have kept pickled chicken eggs in the fridge for more than a month. Only because they got pushed to the back and I forgot them.

I like them in a bit of beet juice (just for color) and a sweet or bread and butter pickle brine. Leftover liquid from a jar of pickles is what I use mostly, if I don't have that then I look up bread and butter pickles on the net and use that recipe. But then I never was a sour/dill/hot pickle fan anyway. I like sweet pickled stuff only.

 

[Fat Daddy]

Quote:
How many eggs do you use in this recipe?

You just need to fill a jar with eggs and fill the remaining space with the brine. It will work for as many eggs as you cover. If you think of the eggs as if they were cucumbers and can them the same, they will keep as long as anything else canned or pickled. I just dont mess with the hot water bath to seal the jars cuz they dont last that long. I have had a jar at work we have been snacking on for around 2 months now... I do insist everyone lick the fork off good before they put it in the egg jar thou, SAFETY FIRST!!!!

Bill

 

[winkydink]

Thanks Bill. I'm an old hand at canning / pickling. I don't want to make more than a quart jar worth of pickled eggs at a time. Your recipe has 7+ cups of pickling liquid and I hate to waste, even if it is just some vinegar & spices. So, if you normally get 3 quart jars out of this, I know to cut the recipe in third.

 

[Fat Daddy]

Im glad to help where I can, but this is Dirk's recipe. I have just been abusing it abit cuz I like to eat things I find out in the yard.... I keep think'in we aint build'in no watch here. I just load my clean jar with eggs, add spices and what ever else is Handy, fill it up little more than 3\\4 full with vinegar, shot of water and Louisiana hot sauce to top it up, and shake it till I'm tired.....Wait a week, if ya can, and there ya go... pickled that cant be beat!!!

Bill

 

[MobyQuail]

 

[chrishel]

I belong to a canning site and looked up canning quail eggs. One member says that she cans quail eggs (about 40 eggs for a pint) by boiling the eggs, peeling, putting in jars while hot, then adding steaming hot vinegar mixture over the eggs, sealing and putting in a boiling water bath for 15 minutes.

Another member pointed out that canning pickling quail eggs is not USDA recommended. However, that might just mean that the USDA has not done many studies on it.

I guess the safest thing to do is keep refrigerated.

 

[wolftracks]

I just got back into quail a few months ago.

WAYYYYYYYYYYYYY Back when I was in junior high I had quail. I'm not even sure what kind they were. I had thought bobs, almost sure, but it wasd a long time ago.

My neighbor would take the eggs and pickle them and her husband sold them at bars. I made a lot of money, for back then, by just taking care of my birds and having someone else do the work. I do know they she sealed them and they sat for at least 2 weeks before they were ready.

Glad this thread came back up. I'll have to eventually try some of these recipes.

 

[FeatheredObsessions]

Um YUM! I have boiled quail eggs in half water and half vinegar. Usually the shells are about gone by time the eggs are boiled and peel really easy.