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    You are in: Home / Recipes / Tuscan Pickled Eggs Recipe
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    Tuscan Pickled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    Kitten Stirfry's Note:

    This recipe has been a favorite among all of my experimental recipe victims. I got the idea from several of my father's northern Italian recipes. Being tired of the A-typical beet juice variation of pickled eggs, I have set out to create something more.

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    My Private Note

    Ingredients:

    Serves: 10

    Yield:

    eggs

    Units: US | Metric

    Directions:

    1. 1
      Boil eggs (usually around 15 minutes).
    2. 2
      Mix the salt and water in a mason jar until salt dissolves.
    3. 3
      Add ground rosemary and dill weed into mason jar.
    4. 4
      Add garlic cloves (be sure to cut the garlic cloves in half).
    5. 5
      Peel hard boiled eggs and place in mason jar (sliced onion is an additional option).
    6. 6
      Fill to top with vinegar, and seal lid.
    7. 7
      Place eggs in fridge for 2 weeks (occasional shake or rotate the mason jar).

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    Ratings & Reviews:

    • on August 30, 2010

      55

      Absolutely delicious! These were fought over at our last picnic.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tuscan Pickled Eggs

    Serving Size: 1 (104 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 91.8
     
    Calories from Fat 47
    52%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.6 g
    8%
    Cholesterol 212.0 mg
    70%
    Sodium 413.8 mg
    17%
    Total Carbohydrate 1.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.7 g
    3%
    Protein 6.4 g
    12%

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