Wayne's Pickled Eggs
12
Servings
Servings
10m PT10M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #455
October 13, 2011
Categories: Snacks, Eggs, North American, Budget-Friendly, Canning/Preserving, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Baby Shower, Brunch, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Mother's Day, Picnic, Potluck, Refrigerator, Gluten-Free, High Protein, Kosher, Make it from scratch more
"This is my husband’s recipe; it goes over quite well when he and his buddies get together. I just don’t sleep with him for 2 nights after he has eaten these, lol."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (118.5 g)
- Calories 77.3
- Total Fat - 4.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 163.7 mg
- Sodium - 355.9 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.2 g
- Sugars - 0.6 g
- Protein - 5.8 g
- Calcium - 41.1 mg
- Iron - 0.9 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg
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 & Variations
No special items needed.
Tags :
Snacks
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