Canning Pickled Eggs Recipe

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Canning Pickled Eggs
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Ingredients:

Directions:

  1. Each of these recipes uses 12 peeled, hard-cooked eggs.
  2. The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
  3. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
  4. There needs to be plenty of pickling solution, and enough to completely cover the eggs.
  5. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 100.12 Kcal (419 kJ)
Calories from fat 0.33 Kcal
% Daily Value*
Total Fat 0.04g 0%
Sodium 2594.03mg 108%
Potassium 134.51mg 3%
Total Carbs 14.18g 5%
Sugars 8.95g 36%
Dietary Fiber 1.34g 5%
Protein 0.88g 2%
Vitamin C 4.2mg 7%
Iron 0.3mg 1%
Calcium 23.3mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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