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Old 05-01-2006, 03:56 PM   #1
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How long until pickled eggs are pickled?

I put a shelled hard-boiled egg in the pickle brine this morning. How long until it's a picked hard-boiled egg?

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Old 05-01-2006, 10:58 PM   #2
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Everything I have ever read (the eggs are stored in the refrigerator during the pickling process) is anywhere from 2-3 days up to 3 weeks.
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Old 05-01-2006, 11:36 PM   #3
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Plan on at LEAST 1 month
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Old 05-02-2006, 01:06 AM   #4
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One of you must be right...
*googles*
Looks like three days from the first thing I read. I'm not gonna wait a month to eat that thing anyways, I keep wanting to know what its like every time I open the fridge. Since I've never had picked eggs.
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Old 05-02-2006, 01:56 AM   #5
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"Good things come to those who wait."

In the case of pickled anything (including eggs), they are even better if you wait a little longer!

The taste of a 3-day pickled egg will give you an idea of the potential flavor of one left to mature for 3-weeks. In your next experiment - try pickling 4 eggs - taste one after 3 days, and then one after 7, 14, and 21 days.
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Old 05-02-2006, 09:53 AM   #6
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You have to give it time for the vinegar to penetrate to the middle of all that concentrated protein.

I tried a dill pickle after only one week. it was great on the outside but the middle was still raw cucumber.
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Old 05-02-2006, 10:29 AM   #7
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when they get pulled over by a cop and begin to repeat the alphabet, a,b,c,d,e,g,g,...

try something neat and add a little beet juice to the pickling brine. the eggs will turn out some interesting colors of pink to purple, depending on how much you add. sliced, they will have a red ring, but still be whitish on the inside to the yolk, and make a nice ppresentation on a plate.
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Old 05-03-2006, 09:47 PM   #8
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Quote:
Originally Posted by buckytom
try something neat and add a little beet juice to the pickling brine. the eggs will turn out some interesting colors of pink to purple, depending on how much you add. sliced, they will have a red ring, but still be whitish on the inside to the yolk, and make a nice ppresentation on a plate.
Red Beet Eggs are popular in Lancaster, PA. I made them up here & they just seemed to frighten these New Englanders! The color really threw them off, I guess!
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Old 05-04-2006, 02:35 AM   #9
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I let them go 4-5 days and it ought to be longer but the will power just isn't there.
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Old 05-18-2006, 08:19 PM   #10
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I tried to remember what Mom used to pickle all those Easter eggs left over with 6 of us kids and couldn't; so I went searching. I still haven't a clear answer but I found this site on preserving. http://www.recipecottage.com/preserving-meats/


It appears that most consider pickling to be brine with a strong acid component, you would call them done when they met your taste. Mom kept hers in the reefer until they were gone - not long I assure you.

Good memories, Good luck.
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