Directions:
- Cover the eggs with cold water - about an inch above.
- Bring to a boil & boil for 3 minutes - remove from heat, cover & let sit for 10 minutes.
- Drain the eggs & immediately place into ice cold water. Cool at least a couple hours - overnight is best.
- Peel the eggs & set aside - cover, if need be.
- Place the garlic on the bottom of the jar, along with some of the sliced onion.
- Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
- Add the horseradish.
- Combine 4 cups vinegar & the spices.
- Bring to a boil - cook for 10 minutes, stirring occasionally.
- Immediately pour over eggs.
- Add more vinegar or hot water to completely cover about an inch, if needed.
- When jar is cool enough to handle, refridgerate.
- TRY to leave them alone for AT LEAST 7-10 days.
- These should keep for about several weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.19 Kcal (1219 kJ) | ||
| Calories from fat | 150.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 26% | |
|---|---|---|---|
| Cholesterol | 559.5mg | 187% | |
| Sodium | 633.07mg | 26% | |
| Potassium | 211.98mg | 5% | |
| Total Carbs | 10.51g | 4% | |
| Sugars | 9.05g | 36% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 19.8g | 40% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 93.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 102.98 Kcal (431 kJ) | ||
| Calories from fat | 53.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 26% | |
|---|---|---|---|
| Cholesterol | 197.88mg | 187% | |
| Sodium | 223.9mg | 26% | |
| Potassium | 74.97mg | 5% | |
| Total Carbs | 3.72g | 4% | |
| Sugars | 3.2g | 36% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 7g | 40% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.6mg | 10% | |
| Calcium | 33.1mg | 9% | |
* 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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