Directions:
- Combine vinegar and salt in a sauce pan and heat until salt is completely dissolved.
- Layer eggs, onions and spices in jar.
- Pour hot vinegar carefully over eggs. ( cover eggs completely, adding cold vinegar if necessary. )
- Place lid on jar and allow to come to room temperature.
- Refridgerate for 4 days before using.
- Note: I usually make a big Vlasic pickle jar full (2 qt.- 1 pt.) using 2 dozen eggs. You may have extra brine, just save it for next time.
- Using red onions turns the egss pale pink.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17.13 Kcal (72 kJ) | ||
| Calories from fat | 3.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 1% | |
|---|---|---|---|
| Cholesterol | 13.75mg | 5% | |
| Sodium | 1169.79mg | 49% | |
| Potassium | 21.86mg | 0% | |
| Total Carbs | 0.93g | 0% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 32.47 Kcal (136 kJ) | ||
| Calories from fat | 7.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 1% | |
|---|---|---|---|
| Cholesterol | 26.06mg | 5% | |
| Sodium | 2217.09mg | 49% | |
| Potassium | 41.44mg | 0% | |
| Total Carbs | 1.77g | 0% | |
| Sugars | 0.72g | 2% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 1.16g | 1% | |
| Vitamin C | 2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.1mg | 1% | |
* 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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