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English Pickled Eggs

 

English Pickled Eggs recipe
67

Yield

8

servings

Prep

20

min

Cook

10

min

Ready

14

days

 

Ingredients

8 large eggs
1 pint vinegar
*
¼ ounce black peppercorns
¼ ounce allspice berries
¼ ounce ginger root
lightly bruised
*

Directions

Boil the eggs for l0 minutes.

Cool in cold water, then shell.

In a saucepan simmer the vinegar and spices together for 5 minutes.

Place the eggs in a warmed sterilized jar and pour the hot vinegar mixture over, leaving in the spices.

Cover and store in a cool dry place for about 2 weeks to allow the pickled eggs to mature.

Serve with cold meats or cold poultry or game.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 7561% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 71mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 1%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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