Pickled Eggs #2
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INGREDIENTS
- Pickling spices; if desired
- 3 c White vinegar
- 18 Hard-cooked eggs
- 1 ts Salt
- 15 -(up to)
- 1 c Water
INSTRUCTIONS
Carefully shell eggs. Bring vinegar, water, salt, and spices (if desired) to boiling point. Place eggs in hot sterilized jars and cover with boiling liquid. Seal immediately. To pickle eggs with beet vinegar, drain liquid from jars of pickled beets and use this instead of vinegar and water in recipe. Yield: about 2 quarts. From
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (117g) | ||
| Recipe Makes: 15 Servings | ||
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| Calories: 104 | ||
| Calories from Fat: 58 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.4g | 9 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 254.4mg | 78 % | |
| Sodium 75.9mg | 3 % | |
| Potassium 86.7mg | 2 % | |
| Total Carbohydrate 1.2g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 1g | ||
| Protein 7.6g | 11 % | |
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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. |
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Calories per serving: 104
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