Try this Pickled Eggs-Kathleen Pickell recipe, or contribute your own.
Suggest a better descriptionPut the spices into a small cotton bag or a bag made from several thicknesses of cheese cloth. Put the bag into the vinegar with salt and water and boil 10 minutes. Remove spice bag and let solution cool. Hard-cook a dozen eggs, dash into cold water to cool rapidly and remove shells. Pack eggs into half-gallon, quart or pint seal jars. The eggs may be kept for several weeks at room temperature but cool storage is recommended. Let stand in pickling solution at least two days before using. (NOTE: If preferred, spices may be onitted or a little sugar or garlic added.) Pickled eggs may be used liced as a garnish, in salads, as a relish, served whole or cut in half to eat out of hand. Tint if desired by adding food colour to pickling mixture. Kathleen Pickell 96MAY11 pickell@cyberspc.mb.ca Posted to MC-Recipe Digest V1 #458 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Jan 30, 1997.
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Serving Size: 1 Serving (909g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 181 | ||
Calories from Fat: 20 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.1mg | 1 % | |
Potassium 233.2mg | 6 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 5.9g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 181
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