Spicy Pickled Eggs
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INGREDIENTS
- 1 tb Cloves
- 1 tb Peppercorns
- 12 Eggs
- 1 ts Salt
- 4 c Cider vinegar
- 1 tb Whole Allspice
- 1 tb Green Gingerroot ; minced
INSTRUCTIONS
Cover eggs with cold water, and bring to a rapid boil. Cover, and let stand for 15 minutes. Drain, and cover with cold water. Remove shells. Bring remaining ingredients to a boil, and simmer for 10 minutes. Put eggs into hot sterilized jars, and strain hot liquid over them. Seal and keep in a cool place. Wis/Gramma Posted to EAT-L Digest 10 Sep 96 Date: Wed, 11 Sep 1996 08:27:37 -0500 From: LD Goss
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3339g) | ||
| Recipe Makes: 1 | ||
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| Calories: 4400 | ||
| Calories from Fat: 2694 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 299.3g | 399 % | |
| Saturated Fat 93.3g | 466 % | |
| Monounsaturated Fat 114.4g | ||
| Polyunsanturated Fat 41.3g | ||
| Cholesterol 12690mg | 3905 % | |
| Sodium 4228.1mg | 146 % | |
| Potassium 4443mg | 117 % | |
| Total Carbohydrate 36.8g | 11 % | |
| Dietary Fiber 3.8g | 15 % | |
| Sugars, other 33.1g | ||
| Protein 378.7g | 541 % | |
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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: 4400
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