My latest batch is at the 4 week point as of today. Can't wait to enjoy one with a cocktail after work. I made a jar of kimchi a few weeks ago so that should be good and festered by now. It makes a great garnish on the egg.
Just a heads up regarding BT's recipe (and I suppose pickled eggs in general), but after 10 months in the fridge, they were still really good. Saving the last one for the year anniversary in February lol.
PSA. I found out today that a dozen large (not x-large or jumbo) eggs fit perfectly into a Vlasic pickle jar. These babies will be ready by mid-January.
Zeplure made me laugh about him eating the eggs before the required soak time. I do the same thing! I've dumbed down the whole thing by just tossing the peeled eggs into the Clausen pickle brine already in the fridge once the pickles are gone. I found they taste pretty good that way. I posted a fridge pickle brine on another thread that's way heavier on the sugar and chopped onion content. I might try that as an egg bath for something different from the hot stuff in some of these recipes.
My last batch was nice and hot. Had them after 7 wks of sitting in fridge.Recipe is probly down a page or 2 if interested.I add extra onions also. They are amazing.
I have found by using my food saver jar attachment I get better infusion into the eggs. And using local eggs yummy.
The wife is complaining "MY" stuff is taking up to much room on the fridge. I told her there is too many of her leftovers in the fridge. Didn't have the heart to tell her she has leftovers because she can't cook!!!!!!
I think that if you keep them in the refer, they'll last a few months minimum. I have two left in a jar that I made right after New Years and they are still good.
Now I may have to go eat one.
How long will these keep (refrigerated)?
I forgot about them, got about six weeks in and they are pretty good. I think next time I'm going to go with extra garlic/spiceyness. Should be fun.
I invert them from time to time to spread around flavors. Is it necessary? Who knows.
I'd refrigerate. My mom said that when granny used to pickle surplus eggs on the farm, they went into the root cellar where it was cooler. I've kept them on the counter in normal temps and the brine forms a white floculant mass. It's not bacteria (I had it tested in our lab that I work at), but why chance it. Salmonella or Botulism poisoning is not a pleasant way to go!
I've had them last for months in the frig. If they last that long.