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Deck Pickled Eggs


Deck Pickled Eggs recipe















12 large eggs
1 can beets
pickling spices


Boil the eggs by putting them in a pan and covering them with ice cold water.

Put the pan on the stove and bring it to a boil.

Remove the pan from the heat and cover it.

Leave it alone for about 20 minutes.

At that time, drain the hot water and refill the pan with ice cold water to stop the cooking and make them easy to peel.

Peel the eggs. Put them in a large jar. Open a can of beets and pour them over the eggs.

Throw in about a tablespoon of pickling spice (more if you are doing a lot of eggs), and fill the jar with white vinegar so that all eggs are completely submerged.

Cap the jar and put it in the refrigerator and let them pickle for at least 2 weeks.

The longer you let them pickle, the more intense the color (purple!).

And if you leave them long enough, they'll pickle all the way to the yolk.

These are delicious.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 7163% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 70mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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