Paleo pickled eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12.0 large Hard Boiled Egg1.0 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)5.0 sprigs Dill weed, fresh0.5 tsp Mustard seed, yellow1.0 clove Garlic20.0 tbsp Bragg Apple Cider Vinegar0.75 cup (8 fl oz) Water, tap2.0 tsp Salt
Hardboil the eggs. Let them cool. Peel the shells off and set aside. You will need a large clean jar ready to place your fresh hard boiled eggs in it. Make absolutely sure this jar will fit in your fridge. In a medium saucepan over medium-high heat, bring all the ingredients aside from the eggs to a boil. Once boilling, reduce the heat to medium-low and allowed to simmer for 5 to 7 minutes. The mixture is ready when your kitchen is full of a strong Dill aroma. Pour the mixture into the jar, add the hard boiled eggs and allowed to cool for several minutes. Once cool enough, refrigerator. Your eggs will need anywhere from two to three weeks time to pickle. Once ready, they will stay good for quite a long time.
Serving Size: 2 eggs
Number of Servings: 6.0
Recipe submitted by SparkPeople user BFRANZ0219.
Serving Size: 2 eggs
Number of Servings: 6.0
Recipe submitted by SparkPeople user BFRANZ0219.
Nutritional Info Amount Per Serving
- Calories: 168.1
- Total Fat: 10.7 g
- Cholesterol: 372.0 mg
- Sodium: 900.0 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.7 g
- Protein: 13.4 g
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