Pickled Eggs, part 3

Pickled Eggs (7 quart method)

Boil and peel 8 dozen eggs (you can often fit 13 eggs in a quart jar or some eggs may be damaged during boiling or peeling) [NEVER use an egg that is damage--the surface of the egg should be flawless to prevent Clostridium botulinum from entering the egg). If you use the ice trick to peel the eggs (posted previously), re-heat the eggs in the pickling solution before packing them into jars.

Create the brine:
In a large non-reactive pot, combine the following:

15 c. white vinegar (5% acidity)
3/4 c. plain salt
1/2 c. sugar
2 tsp. ground mustard or 1 1/2 tbsp. mustard seeds
3 1/2 tsp. dill seed or 7 sprigs of dill weed
5-7 cloves garlic, sliced thin
5-7 jalapenos, sliced thin (optional)

Stir and bring to a full boil for 5 minutes. [Note: herbs may be changed to suit your taste].

Packing and canning the eggs:

Strain out the dill, garlic, and jalapeno. These may be added to the jars or tossed out.

Sterilize clean jars in boiling water bath canner for 1-2 minutes. Remove one jar at a time and pack the jar with hot eggs. Stir boiling brine and fill jars, covering the eggs completely--leave less than 1/2" of airspace. Top with lid and ring. Place jar into canner. Go to the next jar.

Process: water bath canner for 15 minutes

Following this method should allow you to store the canned eggs in a cool, dark place for up to 6 months. We have routinely stored our canned pickled eggs for up to a year with no problems. You are strongly urged to proceed with caution.