Pickled Eggs
by LorrieLynne
An old fashioned favourite.
Source: Mom
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INGREDIENTS
- 3 cups white vinegar
- 1.5 cups water
- 1.5 teaspoon salt
- 1 teaspoon Peppercorns
- 1 tablespoon Celery seed
- Whole cloves
- 12 Hard boiled eggs ; peeled
INSTRUCTIONS
Place a whole clove in each end of boiled eggs.
Bring first five ingredients to boil and let moderately boil for 10 minutes. Cool thoroughly.
Put clove stuffed eggs in a 1 litre jar and pour vinegar mixture over. Let set for 2 days. Refridgerate.
NOTES
Use older eggs, they will peel much easier.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (168g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 109 | ||
| Calories from Fat: 59 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.6g | 9 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 254.4mg | 78 % | |
| Sodium 78.7mg | 3 % | |
| Potassium 88.2mg | 2 % | |
| Total Carbohydrate 1.1g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.9g | ||
| Protein 7.7g | 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: 109
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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