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These tasty garlic pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.
Ingredients
- 12 large eggs
- 1 onion, sliced into rings
- 1 cup distilled white vinegar
- 1 cup water
- 10 cloves garlic, peeled
- ¼ cup white sugar
Directions
Step 1
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Step 2
Place eggs and onion into a 1-quart jar.
Step 3
Combine vinegar, water, garlic, and sugar in a medium saucepan; bring to a boil. Remove from heat and allow to cool, about 15 minutes.
Step 4
Pour vinegar mixture over eggs and cover with a lid. Refrigerate for 1 week before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 95 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol186mg | 62% |
| Sodium71mg | 3% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber0g | 1% |
| Total Sugars5g | |
| Protein7g | |
| Vitamin C2mg | 8% |
| Calcium33mg | 3% |
| Iron1mg | 6% |
| Potassium91mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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