Try this Pickled Eggs recipe, or contribute your own.
Suggest a better descriptionAdd sugar, salt and spices with other flavorings to vinegar and simmer for 8 minutes. Strain and pour over eggs in a quart jar. Cool and seal. Refrigerate. Note: If vinegar is strong, it can be diluted slightly with water. Also, when pouring hot liquid over eggs, place a table knife in the jar to prevent breakage. Remove knife, cool to room temperature, cover and refrigerate. Recipe by: christi@meaddata.com (Christi Wilson) Posted to MC-Recipe Digest V1 #458 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Jan 30, 1997.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 379 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.8mg | 1 % | |
Potassium 302.6mg | 8 % | |
Total Carbohydrate 89.3g | 26 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 87g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
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