Being a good southern girl, Ms. Smokey Dokey has a thing for pickled eggs. So self defense purposes, I am forced to eat them as well, and have developed a taste for them.
I figure if I can cure and smoke bacon, I can surely pickle an egg.
I cruised the site and found many interesting recipes. What I did not find, however, was anything about food safety concerning these little gems. Do I need to add pink salt or other curing aids? If so, how much and in what ratios, and if not, what is the shelf life of pickled eggs in the refrigerator?
Thanks in advance!