Recipe Details
Ingredients
-
12extra largeeggs
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1 ½cupsdistilled white vinegar
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1 ½cupswater
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1tablespoonpickling spice
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1clovegarlic, crushed
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1bay leaf
Cooking Directions
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Place 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.
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In 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.
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Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
Carla Seif-Wilke
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories85 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 2g |
9% |
| Cholesterol 216mg |
72% |
| Sodium 82mg |
4% |
| Total Carbohydrate 1g |
0% |
| Total Sugars 0g |
|
| Protein 7g |
15% |
| Vitamin C 0mg |
0% |
| Calcium 32mg |
2% |
| Iron 1mg |
6% |
| Potassium 79mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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