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Jackie Clay

Q and A: canning pickled eggs and Amish coleslaw

Wednesday, December 19th, 2012

Canning pickled eggs

I have pickled eggs in a vinegar solution and then sealed them using the water bath method. They are all sealed. Can I put them in the pantry for later use or do they still need to be refrigerated even if the seals have not been opened? I know you have to refrigerated AFTER opening as that has been made clear by your articles. I have asked this question to many canners but have yet to get a satisfactory answer. My fridge will only hold so many jars and I don’t want to pickle any more till I get an answer to this question. I have always thought if you pickled anything and left it sealed that it was safe to put on the shelf. Am I wrong? I don’t want to bet my life on it!

Cheryl Yankey
Columbia, Tennessee

Yes, you can put canned, pickled eggs on your pantry shelves. Mine are bulging with them! Once opened, you must refrigerate them for safety. You are right! — Jackie

Amish coleslaw

I just made a small batch of your Amish Coleslaw from the Sept/Oct issue #137. I might have made 5 pints if I could have stopped eating it! But I made four. My question is: Once processed, how long shall I store it before using it? I know some pickled things can take 12 weeks to be ready. I sure hope I don’t have to wait that long!

Cynthia Crowninshield
Sagamore, Massachusetts

The good news is that you don’t have to wait a day to begin eating it. But it doesn’t last long that way! Of course, you can just make more. A big head of cabbage makes lots. I’m glad you like it too. I even use the left-over juice as a light salad dressing. — Jackie

5 Responses to “Q and A: canning pickled eggs and Amish coleslaw”

  1. Trina Says:

    I pickled eggs for the first time this year. I water bathed them, and they turned grayish color, I don’t know if I should eat them or not. Good luck with yours.

  2. Franci Osborne Says:

    re: Amish Coleslaw
    Just a big thank you for the recipe for Amish Coleslaw. It is just delicious. I planted way too much cabbage and its now all in jars waiting to make eggrolls, stir fry, and salad. Great timeing when I was faced with multiple heads of Flat Dutch Cabbage. So nice to have a good vegetable available in winter. One head of the cabbage is trying to be sauerkraut. So far it hasn’t spoiled but seems to be taking a while to ferment. Thanks for that recipe also.

  3. Judy Says:

    I love the Amish Coleslaw recipe and have lots of jars made up. Franci has a great idea about the egg rolls. I need to try that. My question is about the canned pickled eggs. Do they tend to become rubbery after a length of time and should be eaten within the a few months, or can they remain on the storage shelf for long term storage? Right now I have lots of eggs ready to go in the jars. Thank you Jackie!

  4. jackie clay-atkinson Says:


    I’ve never had eggs turn grayish color. Did you use any unusual spices? Sometimes spices discolor foods when they are pickled. I probably wouldn’t eat your eggs. Check your recipe (use mine!) and try again.


  5. jackie clay-atkinson Says:


    The eggs don’t get any more rubbery with longer storage than they do when they are freshly pickles. You can leave them on the shelf to use when you want. I use the Amish coleslaw, drained, in many recipes from egg roll stuffing to stir fries and casseroles! Very versatile.


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