I found 2 cartons of Ball wide mouth half gallon jars and metal lids and rings in one of my storage buildings. They were brand new and unopened and they're in the dishwasher on sani-wash right now.

I would prefer to try both malt and white vinegar recipes, and I have NEVER made any before.

This probably belongs in the cooking section, but I wanted a large cross section of ideas, and you guys never disappoint with your culinary skills.

I need boiling instructions as well as pickling times and I want to be sanitary in my canning and handling.

For my first try, I think I want to use chicken eggs.

Post 'em up, if you please.

Boil some eggs, peel them, then soak in balsamic vinegar for several days.

I like white vinegar, salt water, pickling spices, and some sausage in mine. We also use different color food coloring to make it fun for the kids. Green is good if they like Dr. Seuss.

Get a couple of jars of Ambrose Pickled Pigs Feet, eat the pig feet and drop in boiled eggs.

Bring to a boil:
White vinegar
Pickling spice (one small container McCormick brand prob 2 oz)
Garlic salt(to taste)
Crushed red pepper (1/4 cup)
Put eggs in gallon jug
Slice a couple of onions and stuff them in the jug with eggs
Pour boiling mixture over eggs slowly or jug may break.let them set about 2 days then enjoy
I actually cut the vinegar with about 1/4 part water

Yep. Pickled eggs are good.

I have gotten in the habit of boiling 6 or 8 eggs a week and pickling them in vinegar, a little disoveled sugar, garlic salt and beet juice (from a can of beets that I then eat as a salad with Ranch or just Tony's and olive oil). I leave the mason jar in the fridge and most days a pickled egg and a small can of spicy hot v8 is a fine breakfast I can eat on the way to work. The eggs are about perfect after 3 or 4 days which is when the beet juice has tinted most or all of the egg white. For Easter I made a big batch the week before then scooped the yolks and folded with Boursin cheese and pickle relish for some spectacular deviled eggs. Only trick is don't over heat the eggs when boiling so the yolks stay moist and don't develop that green ring. Oh yeah and a turn of salt and pepper helps. One batch of juice in the jar can be used for multiple weeks worth of egg cycles seeing as it's mostly vinegar. Add red pepper flakes too, don't think you can go wrong!

Thanks for the continued good ideas and procedures. Keep 'em coming if you've got 'em. I'm enjoying the different approaches, here, like the sausage, Toothdoc. Unusual!

I'm gonna start calling 300gr "10.6 oz" for short!

Thanks also Danimal!

Boil & peel. Place in a container with half white vinegar and half pickled jalapeno juice. Let set for 3 or 4 weeks and enjoy. Have a cold beverage handy.