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Pickled Eggs

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Submitted by Carly42

YIELD

24 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

24 24
LARGE LARGE EGGS
fresh
6 1.4
2 3E+1
TABLESPOONS ML PEPPERCORNS
1 15
TABLESPOON ML ALLSPICE
whole
½ 7.5
TABLESPOON ML MACE
½ 7.5
TABLESPOON ML CORIANDER SEEDS
½ 7.5
TABLESPOON ML CARDAMOM SEEDS
½ 7.5
TABLESPOON ML CLOVES
10 1E+1
3 45
TABLESPOONS ML SUGAR

Directions

Cook eggs in simmering water for 15 minutes.

Place eggs in cold water, remove shells and pack into sterilized jars; in a kettle combine vinegar, spices and sugar.

Bring to boil, reduce heat and simmer for 5 minutes.

Pour hot liquid over hardboiled eggs.

Place lid on jar and store in refrigerator when cooled.

Use within a month.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 92 50% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 74mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
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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