Sweet Pickled Eggs

Recipesfull introduces to you: Low Calorie Recipes. (Sweet Pickled Eggs). Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.

Brief

Servings: 12

Yield: 12 servings

Sweet Pickled Eggs

Ingredients

12 eggs

1 large onion

sliced into rings

2 cups white wine vinegar

2 cups water

½ cup white sugar

1 teaspoon salt

1 tablespoon pickling spice

wrapped in cheesecloth

Porridge

Diet and Healthy

Directions

Step 1

Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.

Step 2

Prepare the brine in a sauce pan by combining the vinegar water sugar and salt. Stir over medium heat until sugar is dissolved.

Step 3

Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.

Step 4

Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

Nutritional Information

Sweet Pickled Eggs

Servings Per Recipe:12

Calories: 110

% Daily Value *

Protein: 6.5g 13%

Carbohydrates: 10g 3%

Dietary Fiber: 0.2g 1%

Sugars: 9.2g

Fat: 5g 8%

Saturated Fat: 1.6g 8%

Cholesterol: 186mg 62%

Vitamin A Iu: 243.8IU 5%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 5%

Vitamin C: 1.6mg 3%

Folate: 25.9mcg 7%

Calcium: 31.7mg 3%

Iron: 1.2mg 7%

Magnesium: 7.3mg 3%

Potassium: 85.5mg 2%

Sodium: 268.5mg 11%

Calories From Fat: 44.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.