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Pickled Pink Egg Appetizers

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Submitted by katskids

YIELD

servings

PREP

15 min

COOK

10 min

READY

7 days

Ingredients

1 ½ 355
CUPS ML WHITE VINEGAR
1 5
TEASPOON ML PICKLING SPICES *
1 1
CLOVES CLOVES GARLIC
peeled and minced
1 1
EACH EACH BAY LEAVES
fresh *
6 6
EACH EACH EGGS
hard-boiled
1 1
X X BEETS
juice from pickled, optional for colour *

Directions

Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf.

Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature.

Refrigerate 7 to 10 days before serving, longer for stronger flavor.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 113 52% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 279mg 93%
Sodium 95mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 17g
Vitamin A 6% Vitamin C 1%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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