Spicy Pickled Eggs
Recipe: #11807
January 10, 2014
Categories: Snacks, Eggs, One-Pot Meal, Christmas, Game/Sports Day, Picnic, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Spicy, more
"I made these and we all loved them I think you will also! You will have to leave them in your fridge for at least 7 days or longer before you eat them"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (129.3 g)
- Calories 96.9
- Total Fat - 5.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 208.3 mg
- Sodium - 276.4 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.4 g
- Sugars - 0.9 g
- Protein - 7.4 g
- Calcium - 45.9 mg
- Iron - 1.4 mg
- Vitamin C - 27.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the hard-cooked eggs in the 1-litre mason glass jar.
Step 2
In a medium saucepan over medium heat, mix together the vinegar, water, salt and pickling spice. Bring to a boil and mix in the garlic, chilies, and bay leaf. Remove from heat.
Step 3
Fill the jar with the hot vinegar mixture.
Step 4
Cool to almost room temperature, then seal jar and refrigerate 7 days or more before serving.
Step 5
Shake the jar a few times a day to distribute garlic and peppers.
Tips
- 1 liter glass jar with a lid
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