Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
In a medium saucepan over medium heat, mix together the vinegar, water, salt and pickling spice. Bring to a boil and mix in the garlic, chilies, and bay leaf. Remove from heat.
Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture,
seal and refrigerate 12 days before serving.
Add any spice to your taste.
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|Serving Size: 1 Dozen (1011g)|
|Recipe Makes: 1|
|Calories from Fat: 576 (58%)|
|Amt Per Serving||% DV|
|Total Fat 64g||85 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 2544mg||783 %|
|Sodium 761.6mg||26 %|
|Potassium 979.6mg||26 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 13.9g|
|Protein 77.2g||110 %|
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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: 990
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