Pickled Eggs (basic)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers, Eggs | 36 | Servings | |
INGREDIENTS
| 1 | qt | Water |
| 1 | qt | Vinegar, white |
| 2 | Onions | |
| 1 | Yellow waxed peppers, jar | |
| 36 | Eggs |
INSTRUCTIONS
Hard boil eggs. Slice onions very thinly. Combine water and vinegar in LARGE container (not plastic). Stir well. Peel eggs, and layer in jar with sliced onions and peppers. Cover jar and let marinate on counter. DO NOT REFRIGERATE. Eggs will get spicier the longer you leave them in marinade. Minimum time is about one week - maximum time is as long as you wish. When you don't want them to marinate any longer, remove them from jar and place in container without any liquid.
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 186mg
Sodium: 72.3mg
Potassium: 105.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 6.4g