Pickled Eggs
Recipe: #2543
November 14, 2011
Categories: Side Dishes, Snacks, Eggs, Appetizers, Baby Shower, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, New Years Picnic, Thanksgiving, Gluten-Free, High Protein, Kosher, Non-Dairy, Vegetarian, more
"I have enjoyed many the pickled egg but this is the one that best be in my fridge come holiday time! This is a very old recipe and one that is the favourite at our house. Best made three or four days before you intend to serve them. Easy,cook and peel the number of eggs you plan to make, place in jar ( I like to use pretty pickle jars) prepare enough brine to cover. Like I said - easy!"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (101 g)
- Calories 105.4
- Total Fat - 5.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 208.3 mg
- Sodium - 274.4 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 0.1 g
- Sugars - 4.4 g
- Protein - 7.1 g
- Calcium - 38.3 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cook and peel eggs, place in large clean jar or in quart jars
Step 2
Place brine ingredients vinegar, sugar, pickling spice, salt, bay leaves in pot over medium heat bring to boiling point, cool slightly
Step 3
Pour over eggs,making enough brine to cover eggs. Keep refrigerated
Step 4
If some members of the family like them spiced up you may add slices of sweet white onion or a few slices of jalapeno pepper - or both! NOTE: I love pickled eggs, when making for just me I have been adding an extra half cup of sugar which allows them to stay as when first made.
Tips
No special items needed.
2 Reviews
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