Making Pickled Eggs the Frugal Way With Pickle Juice
Pickled eggs go great with a strong mixed drink or even a salad. But a jar of them from the store disappears way too fast. Because of this, some people like to make their own at home using leftover pickle juice. This frugal pickling method is really easy to do if you use the following tips.
Have Plenty of Pickle Juice Ready
Having enough pickle juice is easier if you buy pickles in a gallon-sized jar. You can even reuse the pickle jar that the pickles came in to make the pickled eggs. But another way to have enough juice is to save what is left in the smaller jars that you have on hand. You can also use the leftover juice from pickled beets or carrots. The beet juice will turn them a lovely purple color over time. It also gives them a slightly sweeter flavor.
Don’t Leave Your Juice Plain
The best tasting pickled eggs are those that are pickled with some extra spices. First, heat the pickle juice up on the stove in a pan until it begins to boil. Then, sprinkle in some powdered garlic, onion, and cayenne pepper seasonings. Fresh spices can be used too. Turn off the heat. Let the spices soak in the pickle juice for a few minutes. Then, add the boiled eggs.
Peel Your Eggs
Pickle juice is acidic, so when it comes in contact with the calcium-rich eggshells of unpeeled eggs, it will dissolve them. This takes a while to happen though, so the best way to have pickled eggs sooner is to peel them first. Peeling the eggs will also make them taste better.
It takes about two to three days for the pickle juice to flavor the eggs. However, they will have a stronger flavor if they are left to soak for six to eight weeks. So even though it is tempting, don’t snack on them too soon.
Consider Proper Canning Methods
Eggs that are pickled with pickle juice are stored in the refrigerator to avoid spoilage. But for long-term storage, they should be properly canned. This has to be done with canning jars using pickling vinegar instead of pickle juice. Process pints of pickled eggs using the water-bath method for about 15 minutes. Larger jars will need more time. And don’t forget to sterilize your jars before using them. The vinegar is acidic, but it might not be strong enough to kill all of the germs inside.
Here is some more help with Pickled Eggs: