I finally found a recipe that looks like what my grandmother made with quail eggs. I'll be using it with banty eggs. Problem is that when I was hunting this this down every recipe I found said fridge only NO canning for any pickled eggs. Thoughts? I know I've seen them canned before but worried now.... Can only store so many jars in the fridge and so far hubby, who has NEVER eaten a pickled egg before, loves the ones I tossed in some pickle juice a few weeks ago.
I did a google search of canning picled eggs and found this page. It gives a lot of information regarding the safety and explaining the reasons why it can go wrong. She says they store their eggs for 6 months in their garage where it never gets over 60 degrees. Anyway, I think it's worth taking a look at. www.kuntzfamily.com The recipe link is right there in the center of the page. Hope it helps.
Hmm.... we don't really have a cool dark place to store anything... yet. So I guess fridge pickled eggs will be what I do until then. The recipe I tried today was: SWEET AND SOUR EGGS (for 12 eggs) 1½ cups pasteurized apple cider ½ cup cider vinegar 1 package (about 12 oz.) red cinnamon candy 1 tablespoon mixed pickling spice 2 tablespoons salt 1 teaspoon garlic salt But.... this was supposed to be for just a quart... yeah right. I had double what I needed for brine even with using only half the red hots so I'm freezing the remainder for the next batch of eggs if hubby likes these.
