Wayne's Pickled Eggs
Recipe: #455
October 13, 2011
Categories: Snacks, Eggs, Canning/Preserving, One-Pot Meal, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th, Mothers Day Picnic, Potluck, Gluten-Free, High Protein, Kosher, more
"This is my husband’s recipe; it goes over quite well when he and his buddies get together."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (313.2 g)
- Calories 361.8
- Total Fat - 23.1 g
- Saturated Fat - 7.6 g
- Cholesterol - 904 mg
- Sodium - 637.7 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 0.2 g
- Sugars - 1.3 g
- Protein - 30.7 g
- Calcium - 145 mg
- Iron - 4.4 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring vinegar, water and salt to a boil; set aside and cool completely.
Step 2
Place bay leaves, sliced onions and garlic in bottom of jar.
Step 3
Place eggs in jar.
Step 4
Cover with liquid mixture.
Step 5
Refrigerate at least 3 days before eating.
Tips
No special items needed.
3 Reviews
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