A real pickle question! I found some pickled eggs I made a year or more ago in the back of the fridge. They are in a sealed jar (not heat sealed) and in a vinegar brine with onions and beets. They look and smell wonderful though the yolks looks a little dry. Can you think of any reason they wouldn't still be edible and enjoyable?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)