One of my hens quit laying eggs about a week and a half ago—my first signal that she’d start molting soon. When I went to let the hens out of the run yesterday, I saw Phyllis’ gray feathers all over the place. She’s always the first to molt. She will not lay another egg until sometime next year, likely early February.
My other three hens will continue producing for likely four to six more weeks. I currently have dozens of eggs in the refrigerator, but, with winter rounding the corner, it has got me thinking about egg preservation. I have about a four-month gap without any fresh eggs ahead of me.
We do freeze some eggs, but my favorite way to preserve eggs is to pickle them. Pickled eggs last for months. I shared some of my favorite pickled egg recipes with Hobby Farms last year and this is another recipe our family really enjoys.
Yield: 1 pint jar
- 5 to 6 hard-boiled eggs, peeled
- 1 tbsp. ground turmeric
- 1 garlic clove, crushed
- 10 whole black peppercorns
- 1 jalapeño, sliced (optional)
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 2 tsp. canning salt
Add the peeled hardboiled eggs and the remaining ingredients to a clean pint jar.
Heat the brine ingredients to a simmer and stir until the salt is dissolved.
Carefully pour the brine over the eggs until they are completely submerged. Wipe the rim of the jar clean with a dampened cloth to remove any spillage.
Place the canning jar lid on the jar and tightly screw on the ring. Tip the jar upside down a few times to mix the ground turmeric with the brine. Transfer to the refrigerator.
Allow to pickle at least one week before tasting (or 48 hours if you can’t help yourself).
Be sure to thoroughly clean your space and supplies before pickling (as when doing any food preservation). Sterilize jars and wash lids.
The longer eggs pickle in the vinegar solution, the more “rubbery” the texture of the egg white will become. Therefore, I recommend enjoying pickled eggs within three months for best texture.
Small or medium eggs are preferred for pickling, as they fit into the jar better. Pint jars fit five to six eggs and quart jars fit 10 to 12.
Use canning jars with shoulders (instead of wide mouth jars) so that the shoulders help keep the eggs and other ingredients pushed down, underneath the brine.