Originally Posted by jessicacarr
i read somewhere about there being food safety with pickled eggs. please also if you can give the source of your answer that would be nice too! thanks!
Here is a source that you might like to read:
National Center for Home Food Preservation | How Do I? Pickle
It sounds as if this might be scientifically validated but, as I always do, I look for others also.
A couple of excerpts, but please read the entire article:
"Containers for the Eggs
The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs. For sterilizing glass jars, see Sterilization of Empty Jars.
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."
The food 'issue' might be mild or it might be botulism.
Now, you've got me interested in pickling some eggs. Sounds yummy.