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Dill Pickled Eggs Recipe
Aug 10, 2011 @ 6:06 PM
Posted by
Daily Value: 12%
Servings: 4
Balanced
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 241Daily Value: 12%
Servings: 4
Balanced
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 7g | 11% |
| Saturated | 2g | 12% |
| Trans | 0g | 0% |
| Carbs | 29g | 10% |
| Fiber | 1g | 3% |
| Sugars | 27g | 0% |
| Protein | 10g | 20% |
| Cholesterol | 279mg | 93% |
| Sodium | 1980mg | 82% |
| Calcium | 70mg | 7% |
| Magnesium | 24mg | 6% |
| Potassium | 264mg | 8% |
| Iron | 2mg | 12% |
| Zinc | 1mg | 8% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 1mg | 2% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 21% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 58µg | 14% |
| Vitamin B12 | 1µg | 11% |
| Vitamin D | 2µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 1µg | 2% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Jordan Pervere
A couple years ago I was driving from Atlanta to San Francisco and kept walking into gas stations with big jars of pickled eggs. While my timid nature prevented me from trying them, I decided to cook up a batch of my own to see what all the fuss was about... And wouldn't you know it, they were delicious.
INGREDIENTS
- 1 ½ cups cider vinegar
- ½ cup red wine vinegar
- 2 cups water
- 2 sprigs dill
- 1 jalapeño
- 1 teaspoon black peppercorns
- 2 cloves
- 1 teaspoon dried celery seed
- ½ cup kosher salt
- ½ cup granulated sugar
- 1 small red beet, quartered
- 6 eggs, hard-boiled and peeled
DIRECTIONS
In a small pot, combine all the ingredients except for the eggs. Heat over a medium flame until the salt and sugar dissolve completely. Remove from heat and cool.
In a 2-quart jar, pour contents of pot over the hard-boiled eggs. Cover with a tight-fitting lid and refrigerate for at least 24 hours.
Recipe Details
Servings: 4
