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Pickled Eggs II Recipe

Recipe by: 106a802496d678ba

"I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In7 d 23 h 40 m
  • 1Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • 2In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
  • 3Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
Ingredients
  • 12 servings
  • 85 cals
  • 12 extra large eggs
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 1 tablespoon pickling spice
  • 1 clove garlic, crushed
  • 1 bay leaf
Nutrition

Amount per serving ( 5 total)

  • Calories:
    85
    4%
  • Fat:
    5.8
    9%
  • Carbs:
    0.7
    < 1%
  • Protein:
    7.3
    15%
  • Cholesterol:
    216
    72%

Based on a 2,000 calorie diet

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