This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques.

You are watching: Do pickled eggs need to be refrigerated

I like pickled eggs a lot. They aren"t very versatile so they can"t be my only preservation solution but they are tasty and interesting.

Unfortunately, pickled egg recipes always say that the product must be refrigerated. This prevents me from storing the eggs until winter as I do not have that much fridge space.

The brine is fairly acidic and very salty. Why do they have to be refrigerated?

What do I have to do to make my pickled eggs shelf stable?


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Folshort
edited Jul 24 "12 at 22:43
Sobachatina
asked Jul 24 "12 at 22:31
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SobachatinaSobachatina
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Acti have Oldesns Votes
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Seems this is very common in Britain, where I come from, so google.co.uk did the business!

The recipe here allows storing in a cool, dark cupboard for up to six months, and it recommends leaving the eggs at least a month: http://www.accidentalsmallholder.net/food/recipes/pickled-eggs

This one looks good, and I like the instructions for eating!http://www.pubbuddy.co.uk/pickled_egg_recipe_kitchen.php


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edited Oct 27 "16 at 1:12
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Sue Saddest Farewell TGO GL
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answered Jul 31 "12 at 14:36
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Jane SalesJane Sales
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Yes being from England I have always stored my pickled eggs in a dark cupboard for at least a month (if they last that long from sticky fingers...) and ONLY after opening do I put them in the fridge. We also use Malt Vinegar to pickle them and yes you can get malt vinegar over here as my friend brought me some from Wisconsin and walmart now sell it.


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Folshort
answered Nov 2 "12 at 13:30
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hlwardhlward
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Being an elderly man who has frequented a bar or two in his day I must say that I have never seen pickled eggs, pickled pig"s feet, pickled bologna, or any of the other pickled delights that beer drinkers are prone to nibbling on kept refrigerated. In days of yore many bars advertised free lunches of such goods with the purchase of a beer or two. The pickled products were kept in huge jars, submerged in vinegar and at room temperature. I never heard of anyone becoming ill from eating them.


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Folshort
answered Oct 3 "14 at 14:24
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This is something asked very frequently on a canning site I am on and the answer is always a resounding NO. There is NO way to make pickled eggs shelf stable. To preserve eggs however I have heard that dehydrating them can work. Regarding the pickling, the chances of growing and subsequently eating Botulism is rather small but as it is a deadly neurotoxin any chance is too much for me personally.

This outlines a bit of information regarding how to safely pickle and store them: http://nchfp.uga.edu/how/can_06/pickled_eggs.html

Specifically this bit:

Storing Eggs

After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.

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Also this:

Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period).