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Pickled Eggs
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Photo Attribute: Fareham Wine

Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 105
% Daily Value**
Total Fat 7g
10%
Saturated Fat 2g
3%
Unsaturated Fat 1g
Cholesterol 267mg
89%
Sodium 289mg
12%
Total Carbohydrate 2g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 8g
Vitamin A  8%Vitamin C  2%
Calcium  5%Iron  8%
Potassium  4%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pickled Eggs

Date Added: January 04, 2014

Ingredients:

12 Eggs hard-boiled (shelled)
20 Ounces White Vinegar preferably wine
1 Bay Leaf quartered
1 Teaspoon Mustard Seed (1 1/2 teaspoons per jar)
3 Cloves crushed
1 Teaspoon Peppercorns crushed
1/2 Stick Cinnamon broken in half
1 Teaspoon Salt ; (optional)
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Directions:

1. Place everything, except the eggs, into a saucepan.

2. Bring gently to the boil, then remove to a basin.

3. Cover and leave to cool. Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavor the vinegar.

4. Strain the vinegar. If the spices and are left in, they discolor the eggs.

5. Put the eggs into dry, sterilized, wide-necked jars-don't pack them too firmly.

6. Pour the liquid over the eggs to cover them, then seal the jars.

7. Don't use for a couple of days after they are prepared.

8. I find they keep perfectly for at least 6 weeks but they must be kept refrigerated.

9. Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Sulfites, Mustard, Vinegar allergies.
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