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Pickled Eggs

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  Eggs 12
  White vinegar 2 Cup (32 tbs)
  Dried red pepper To Taste
  Mixed pickling spice 1 Tablespoon
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Water 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Beet pickle juice 1⁄4 Cup (4 tbs)

Put eggs in saucepan and cover with cold water.
Set on heat and bring just to a boil.
Cover and remove from heat.
Let stand 20 minutes.
Cool under cold running water and shell.
Pack into a 1-qt. jar.
Combine vinegar, red pepper pods, pickling spice, sugar, salt and water.
Bring to a boil, turn down heat and simmer 5 minutes.
Chop garlic finely and add to vinegar mixture with beet juice.
Pour over eggs, cover and refrigerate 2 or 3 days before using.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1043 Calories from Fat 539

% Daily Value*

Total Fat 60 g92.2%

Saturated Fat 18.6 g93.1%

Trans Fat 0 g

Cholesterol 2537.7 mg845.9%

Sodium 2780.5 mg115.9%

Total Carbohydrates 49 g16.3%

Dietary Fiber 4.7 g18.8%

Sugars 35.5 g

Protein 77 g153.7%

Vitamin A 69% Vitamin C 3.6%

Calcium 32.9% Iron 62.3%

*Based on a 2000 Calorie diet

Pickled Eggs Recipe