[{"data":1,"prerenderedAt":183},["ShallowReactive",2],{"guide-pickled-eggs":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":140,"description":141,"difficulty":142,"equipment":143,"extension":151,"family":152,"meta":153,"navigation":154,"nonstick":155,"path":156,"photo":132,"prep":157,"region":158,"related":159,"seo":163,"servings":164,"slug":165,"sources":166,"status":173,"stem":174,"texture":175,"tools":177,"wait":181,"__hash__":182},"guides\u002Fguides\u002Fpickled-eggs.md","Pickled eggs",[],"jar",{"type":9,"value":10,"toc":131},"minimark",[11,16,47,51,62,71,79,94,110,119],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32,35,38,41,44],"ul",{},[20,21,22],"li",{},"12 small-to-medium eggs",[20,24,25],{},"360 ml white vinegar labelled 5% acidity",[20,27,28],{},"240 ml water",[20,30,31],{},"¾ tsp dried dill",[20,33,34],{},"¼ tsp white pepper",[20,36,37],{},"3 tsp salt",[20,39,40],{},"¼ tsp mustard seeds",[20,42,43],{},"½ tsp minced onion",[20,45,46],{},"1 garlic clove, peeled",[12,48,50],{"id":49},"method","Method",[52,53,58],"cook-step",{"cue":54,"diagram":55,"number":56,"title":57},"The peeled whites have no cracks or pierced holes.","peel","1","Prepare eggs and jar",[59,60,61],"p",{},"Lower eggs into gently boiling water and cook for 12 minutes. Chill in ice water, peel, and refrigerate while making the brine. Prepare a sterilised, heat-safe jar and clean utensils.",[52,63,68],{"cue":64,"diagram":65,"number":66,"title":67},"The brine bubbles across the surface.","boil","2","Boil the specified brine",[59,69,70],{},"Combine vinegar, water, dill, pepper, salt, mustard, onion and garlic. Bring to a boil, then simmer for 5 minutes. Keep the stated quantities.",[52,72,76],{"cue":73,"diagram":7,"number":74,"title":75},"No egg protrudes above the brine.","3","Cover the eggs",[59,77,78],{},"Pack the eggs in the jar and pour over the hot brine until every egg is covered. Fit the lid. If they do not fit, use a second small jar; do not force them down.",[52,80,84,87],{"cue":81,"diagram":7,"number":82,"title":83},"The jar stays in the refrigerator throughout storage.","4","Refrigerate and label",[59,85,86],{},"Cover and refrigerate immediately. Label the date. Small eggs need 1–2 weeks for seasoning; medium eggs need 2–4 weeks. Use within 3–4 months for best quality.",[59,88,89,93],{},[90,91,92],"strong",{},"Safety:"," Refrigerator only: keep at 4°C \u002F 40°F or below. Do not can these eggs, store them at room temperature, or treat a sealed lid as proof of safety.",[95,96,98,101,104],"guide-notes",{"title":97},"Equipment & heat",[12,99,97],{"id":100},"equipment-heat",[59,102,103],{},"Bring the brine to a boil on any hob with a compatible stainless or enamelled pan. The fridge, not the jar seal, provides storage control. This is not a shelf-stable canning method.",[59,105,106,109],{},[90,107,108],{},"Nonstick:"," Use a stainless or enamelled saucepan for the vinegar brine.",[95,111,113,116],{"title":112},"Troubleshooting",[12,114,112],{"id":115},"troubleshooting",[59,117,118],{},"Eggs above the brine or a jar left warm invalidate the storage method. Do not pierce eggs to speed up pickling. Discard spoiled or suspect food without tasting it.",[95,120,122,125,128],{"title":121},"About this version",[12,123,121],{"id":124},"about-this-version",[59,126,127],{},"Uses the National Center for Home Food Preservation’s Dilled Eggs formula, converted to metric volumes. Keep every ingredient and the refrigerator-only storage method. If more brine is needed, make another full batch in the same proportions.",[59,129,130],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":132,"searchDepth":133,"depth":133,"links":134},"",2,[135,136,137,138,139],{"id":14,"depth":133,"text":15},{"id":49,"depth":133,"text":50},{"id":100,"depth":133,"text":97},{"id":115,"depth":133,"text":112},{"id":124,"depth":133,"text":121},15,"Firm eggs in a vinegar brine, made for refrigerator storage.","Easy",[144,147,149],[145,146,7],"induction","pot",[148,146,7],"gas",[150,146,7],"electric","md","Shell & water",{},true,"Use a stainless or enamelled saucepan for the vinegar brine.","\u002Fguides\u002Fpickled-eggs",20,"Everyday technique",[160,161,162],"hard-boiled","tea-eggs","soy-marinated-eggs",{"title":5,"description":141},"12","pickled-eggs",[167,170],{"title":168,"url":169},"National Center for Home Food Preservation — refrigerator pickled eggs","https:\u002F\u002Fnchfp.uga.edu\u002Fhow\u002Fpickle\u002Fpickled-eggs\u002Fpickled-eggs\u002F",{"title":171,"url":172},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fpickled-eggs",[176],"Firm",[178,179,180],"Saucepan","Sterilised, heat-safe 1 litre jar with lid","Clean tongs","2–4 weeks refrigerated seasoning","dvM6sEQpNRNmE8Trx1QzI0_tQ2lXTjDvAWsiB3RV0rU",1791339490607]