Pickled quail egg safety.

[78bronco460]

I instantly thought of this…

 

[Landslide]

You guys know that pickling existed long before refrigeration right? Like for thousands of years?

Food spoils due to oxidation and the bacteria that thrive in said oxygen and nutrient-rich environment. Refrigeration slows that process but doesn't eliminate it (this is why food still spoils/molds in da fridge). Deep freezing, vacuum-bagging, canning, salting, sugaring, drying, oh and pickling all keep those nasty little microbes at bay.

I personally do not like/enjoy pickled eggs but as long as the jar wasn't cracked open until you did so, they would be fine for, well, ever. Once opened, I would recommend getting them into the ice box.

Oh, and sorry Gbkeith:

I don’t think they’ll be good for ever myself, we pulled out jars of canned stuff from the root cellar at our 175 yo farm house. Well, we did that in the early 90’s but whatever. The contents were not recognizable but they were still sealed up. I will say that out of the group of us there, no one was man enough to eat anything out of them.

 

[det107]

explain please.

I used to get a jar or 2 from local supermarket but C-aids put a dent on the whole shebang-

 

[rockmup]

I like to let eggs pickle for at least week. The longer the better. I have some jalapeno eggs that have sat for months. I still eat them and I'm not dead.

I have 3 qt jars been on the counter for a week so far, 9 eggs per jar with onions, peppers etc. I oppend one yesterday when we had dinner with some friends. They loved them, I'm gonna let the others sit for a couple more weeks

 

[Gbkeith]

I’m still alive.

 

[M92PV4U]

Dammit. Oh I mean good.

 

[SuperAwesome]

explain please.

I have never had that and love hard boiled eggs

When the peppers are gone just throw some eggs in the brine. Not much to explain.

 

[M92PV4U]

When the peppers are gone just throw some eggs in the brine. Not much to explain.

Raw or boiled?

 

[crispins]

Raw or boiled?

pretty sure they are easier to peel boiled

 

[M92PV4U]

pretty sure they are easier to peel boiled

I didn't know if the vinegar did something to them. My wife has made them before but I never actually watched her do it or ate them.

I did eat a pickled quail egg before but I remember it being really soft.

 

[SuperAwesome]

Raw or boiled?

Boiled and remove the shell. I prefer a soft boiled egg but I'm hit or miss at it.

 

[CJF]

This is the kind of information I came to this place for. How long do they have to be in there to pickle?

Doesn't matter; they taste good right from the first day and only get better.

 

[CJF]

Oh, and a martini with one of those in it is awesome; we call them quailludes.

 

[Aggie06]

This reminded me that I have a bunch of okra I pickled last fall.

 

[SLOWPOKE693]

This reminded me that I have a bunch of okra I pickled last fall.

 

[DMG]

This is the kind of information I came to this place for. How long do they have to be in there to pickle?

Beware, reusing pickling brine can result in botulism. Rare but possible.

 

[DMG]

You guys know that pickling existed long before refrigeration right? Like for thousands of years?

Food spoils due to oxidation and the bacteria that thrive in said oxygen and nutrient-rich environment. Refrigeration slows that process but doesn't eliminate it (this is why food still spoils/molds in da fridge). Deep freezing, vacuum-bagging, canning, salting, sugaring, drying, oh and pickling all keep those nasty little microbes at bay.

I personally do not like/enjoy pickled eggs but as long as the jar wasn't cracked open until you did so, they would be fine for, well, ever. Once opened, I would recommend getting them into the ice box.

Oh, and sorry Gbkeith:

Botulism thrives in low or no oxygen.

 

[CJF]

Botulism thrives in low or no oxygen.

and low salt, and low acid, both of which the brine has plenty of.

Dangerous is things like infusing olive oil with garlic and not eating it right away or dumping it.

 

[mdmike]

They are fine but dibs on your shit.

For a dude that had a possibility of shitting himself to death, thats pretty nasty

 

[Gbkeith]

Guys, I'm right here.

 

[Grnjp92]

Guys, I'm right here.

You new here?

 

[M92PV4U]

Dangerous is things like infusing olive oil with garlic and not eating it right away or dumping it.

 

[subybaja]

The "I eat leftover pickled shit from my trunk" thread needs a crossover with the "What if evil chemical toxins in water harsh my karma?" thread.

 

[CJF]

Well sure; industrially processed with dehydrated garlic and highly processed garlic extract.

I'm talking mash some garlic at home and throw it in some olive oil.

 

[Murse]

Well sure; industrially processed with dehydrated garlic and highly processed garlic extract.

I'm talking mash some garlic at home and throw it in some olive oil.

What does that do? Just for future reasons...

 

[CJF]

What does that do? Just for future reasons...

Botulism.

"Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days."

 

[Chzbrgr]

Just found out they go nice with a glass of bourbon. Little spice with a jalapeño in there.