Pickled Eggs Recipe
Ingredients
| 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) |
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
Directions
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.
Cool.
Chop garlic finely and add to vinegar mixture with beet juice.
Pour over eggs, cover and refrigerate 2 or 3 days before using.
Chef
