Recipe Details
Ingredients
-
12largeeggs
-
1cupwhite vinegar
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½cupwater
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1mediumonion, sliced
-
2tablespoonscoarse salt
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2tablespoonspickling spice
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5black peppercorns
Cooking Directions
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Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.
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Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.
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Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil, then pour over eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.
Editor’s Note:
Nutrition data for this recipe includes the full amount of brine. The actual amount of brine consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories78 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 2g |
8% |
| Cholesterol 186mg |
62% |
| Sodium 1031mg |
45% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 6g |
|
| Vitamin C 1mg |
4% |
| Calcium 31mg |
2% |
| Iron 1mg |
6% |
| Potassium 86mg |
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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