One of my hens stopped laying eggs about a week and a half ago. That was my first sign that she was about to start shedding. When I went to release the hens yesterday, I saw Phyllis’ gray feathers all over the place.she is always the first Molting. She won’t lay another egg until sometime in her next year, probably early February.
My other three chickens will probably continue producing for another 4-6 weeks. I currently have dozens of eggs in my fridge, but as winter approaches, I’m starting to think about what’s next. preservation of eggs. There will be a gap of about four months in which there will be no fresh eggs.
I freeze some eggs, but my favorite way to preserve eggs is to pickle them. Pickled eggs can be stored for months.i shared Some of my favorite pickled egg recipes Last year, we worked with Hobby Farms. This is another recipe that our family really enjoys.
Yield: 1 pint bottle
material
major
- 5-6 boiled eggs (peeled)
- 1 tablespoon turmeric powder
- 1 clove of garlic (minced)
- 10 whole black peppercorns
- 1 jalapeño (sliced) (optional)
brine
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 2 teaspoons canned salt
Instructions
Add the peeled boiled eggs and remaining ingredients to a clean pint jar.
Bring the brine ingredients to a boil and stir until the salt is dissolved.
Carefully pour in the brine until the eggs are completely submerged. Wipe the rim of the jar with a damp cloth to remove any spills.
Place the canning jar lid on top of the jar and tighten the ring tightly. Mix the ground turmeric and salt water by inverting the jar several times.transfer to the refrigerator.
Marinate at least a week before tasting (or 48 hours if that’s not possible).
Note
Be sure to thoroughly clean your space and supplies before pickling (as you would with any food preservation). Sterilize the jars and wash the lids.
The longer you soak the eggs in the vinegar solution, the more “rubbery” the egg whites will become in texture. Therefore, we recommend that you consume pickled eggs within 3 months to enjoy the texture even more.
Small or medium-sized eggs are good for pickling because they fit better in jars. A pint jar holds 5-6 eggs and a quart jar holds 10-12 eggs.
Use canning jars with shoulders (instead of wide-mouth jars), the shoulders will help push the eggs and other ingredients under the brine.