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    You are in: Home / Recipes / British Pub Pickled Eggs Recipe
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    British Pub Pickled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    240 hrs 30 mins

    30 mins

    240 hrs

    Molly53's Note:

    Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com

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    Ingredients:

    Yield:

    eggs

    Units: US | Metric

    Directions:

    1. 1
      Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
    2. 2
      Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
    3. 3
      Reduce heat; simmer for 10 minutes.
    4. 4
      Remove from the heat; allow to cool to about room temperature.
    5. 5
      Strain the liquid and pour over the eggs, covering them completely.
    6. 6
      Seal and store in refrigerator for about ten days prior to consuming.

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    Nutritional Facts for British Pub Pickled Eggs

    Serving Size: 1 (1074 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 86.7
     
    Calories from Fat 46
    53%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.6 g
    8%
    Cholesterol 186.0 mg
    62%
    Sodium 77.4 mg
    3%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.5 g
    2%
    Protein 6.4 g
    12%

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