Rating: 5 1 vote cast)
Total Time:
0 min. Serving Size:
12
3
6
12
24
48
- Change
Nutritional Facts Servings Per Recipe: 12 Amount Per Serving Calories 105 % Daily Value** Total Fat 7g
10%
Cholesterol 267mg
89%
Sodium 289mg
12%
Total Carbohydrate 2g
1%
Protein 8g
** Percentage Daily Values are based on a
2000 calorie diet.
Pickled Eggs
Date Added: August 05, 2020
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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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