Directions:
- Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
- Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
- Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
- Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.41 Kcal (399 kJ) | ||
| Calories from fat | 39.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 260.88mg | 11% | |
| Potassium | 95.44mg | 2% | |
| Total Carbs | 6.68g | 2% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 67.43 Kcal (282 kJ) | ||
| Calories from fat | 28.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 7% | |
|---|---|---|---|
| Cholesterol | 115.69mg | 55% | |
| Sodium | 184.39mg | 11% | |
| Potassium | 67.46mg | 2% | |
| Total Carbs | 4.72g | 2% | |
| Sugars | 3.82g | 22% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 4.14g | 12% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.7mg | 5% | |
| Calcium | 24.9mg | 4% | |
* 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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