Directions:
- Place eggs in saucepan and cover with water.
- When water begins to boil, remove from heat and cover.
- Let eggs sit in hot water for 18 minutes.
- Cool in cold water and peel.
- In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
- Simmer for 10 minutes.
- Place eggs in sterilized jars.
- Pour vinegar mixture over eggs.
- (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.
- Water should cover jars with at least 1-inch of water above tops of jars.
- Bring water to a boil; cover and boil for 10 minutes.
- Remove jars and cool.
- Check seals.
- Store about one month before opening.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.23 Kcal (1077 kJ) | ||
| Calories from fat | 137.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 24% | |
|---|---|---|---|
| Cholesterol | 492.68mg | 164% | |
| Sodium | 229.92mg | 10% | |
| Potassium | 210.86mg | 4% | |
| Total Carbs | 2.94g | 1% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 17.46g | 35% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 97.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 68.04 Kcal (285 kJ) | ||
| Calories from fat | 36.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 24% | |
|---|---|---|---|
| Cholesterol | 130.33mg | 164% | |
| Sodium | 60.82mg | 10% | |
| Potassium | 55.78mg | 4% | |
| Total Carbs | 0.78g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 4.62g | 35% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.7mg | 15% | |
| Calcium | 25.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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