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Pickled Eggs Recipe
|Water||4 Cup (64 tbs)|
|Wine vinegar||1 Cup (16 tbs) (White Wine)|
|Water||1⁄2 Cup (8 tbs)|
|White sugar||3⁄4 Cup (12 tbs)|
|Peppercorns||1 Teaspoon, cracked|
|White wine vinegar||1 Cup (16 tbs)|
Calories 150 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 186.1 mg
Sodium 308.6 mg12.9%
Total Carbohydrates 20 g6.6%
Dietary Fiber 0 g
Sugars 19.1 g
Protein 6 g11.1%
Vitamin A 4.3% Vitamin C 0.5%
Calcium 2.7% Iron 6%
*Based on a 2000 Calorie diet
Cover the saucepan.
Bring to the boil over high heat.
Remove immediately from the heat.
Let stand 20 minutes.
Cool and peel under cold running water.
Place eggs in a glass container.
Bring the rest of the ingredients to the boil.
Boil 1 minute.
Cool and pour over eggs.
Leave at least 2 days before eating.
Another good and simple way to pickle eggs is to drop hard-boiled eggs into the liquid left from a jar of pickled beets or icicle pickles.