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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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8139211 No.8139211 [Reply] [Original]

First time making pickled eggs, and I hope I did everything right. I hope I don't die from botulism. My other worry is that I'll get impatient and want to open them early...

>Boiled a couple dozen eggs.
>Cleaned a half gallon jar out with soap and hot water.
>Peeled the eggs and put them in a jar with some ground paprika, freeze dried onion, garlic, and ground peppers, and a dash of salt.
>filled the jar til it was overflowing with Apple cider Vinegar, then tightened the lid as much as it would.
>Sitting the jar in the fridge for about 10ish days.

>> No.8139213

cmon man, you don't get botulism from anything that acidic. wake up.

>> No.8139218

>>8139213
Oh...

Well is there any other kind of food poisoning or anything I could get from eating these after they're done? I've never made anything like this before.

>> No.8139252

>>8139218
As long as you keep them refrigerated and eat them within a month, there's a statistically insignificant chance of you becoming ill from those eggs.

Moreover, if you filter and boil the brine, I see no reason why you couldn't reuse it for another batch.

>> No.8139554

>>8139211
Why no sugar?

>> No.8139561

>>8139252
I'm going to need to see the analysis on that

>> No.8139569

>>8139561

Just do a simple google search. The standard rule for "canning" is that if the contents are acidic (which this certainly is due to the VINEGAR) then it doesn't need to be pressure-cooked. The only time you need to worry about pressure cooking being needed to kill botulism spores is if the contents are above pH 4.

>>8139252
you can re-use the brine but it gets weaker in flavor (and acidic strength) every time because some of that gets absorbed into the eggs. It would be wise to add a little more spice when re-using the brine, as well as checking the pH to see if it needs more vinegar.

>> No.8139577
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8139577

>>8139211
You really should have brought the liquid to a low boil, and you should have added some sugar to the mix, before pouring it over the eggs. Heat allows the flavors to penetrate.

>> No.8139627

>>8139218

I used a spring loaded little strainer thing to keep the food below the liquid but that's more for things that need to ferment. You should be fine.

>> No.8139728

>>8139211
Nah OP you fuck up, don't eat those or you'll die.

>> No.8139757
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8139757

>>8139211
Freeze dried onion?

>> No.8139761

>>8139627

Yeah, that's for lactofermentation. It isn't needed for vinegar pickles.