by: Mayla Odom
On June 19, 2026, the Winston County Self Help Cooperative hosted an educational workshop on pickling eggs. The eggs for the workshop were graciously donated by Mr. C.W. Forest of Winona, Mississippi. The eggs came from the chickens he raises, which have been producing a dozen or more eggs each day. His sister, Mrs. Debra Sykes, took an interest in learning the egg-preservation process and connected with WCSHC to gain hands-on experience.
Ms. Shelia Graham served as the facilitator for the event, guiding participants through each step of the pickling process. Ms. Shelia and Mrs. Debra began by boiling a total of 72 eggs. Once the eggs were fully cooked and cooled in cold water, participants worked together to remove the shells, carefully peeling each egg.
While the group worked on shelling the eggs, Ms. Shelia prepared the pickling brine. The brine consisted of 8 cups of vinegar, 6 cups of water, 2 cups of sugar, 4 tablespoons of pickling spice, 2 tablespoons of kosher salt, and 6 cloves of minced garlic; the recipe was doubled. The brine was brought to a boil and then reduced to a simmer for 5 minutes to ensure the salt and sugar fully dissolved.
After the eggs were peeled, 34–36 large eggs were placed into gallon jars. We used two gallon jars. The eggs were layered with onions and jalapeños before the pickling brine was added. This pickled egg recipe is intended for refrigerator storage. For the best flavor, it is recommended that the eggs sit overnight before eating, although they can be tasted after a couple of hours as the flavors begin to develop.
This hands-on activity demonstrated how food can be preserved to create great-tasting meals while sharing practical skills for feeding and providing for families. The workshop highlighted the value of learning traditional food preservation methods and passing those skills on to others.
