No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (104g) Recipe makes 10 servings
Calories 91
Calories from Fat 47		(52%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 212mg		70%
Sodium 413mg		17%
Potassium 110mg		3%
Total Carbohydrate 1.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.8g
Protein 6.5g		12%
detailed view... how is this calculated?

Tuscan Pickled Eggs

Recipe #287753 | 50 min | 35 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kitten Stirfry
Feb 23, 2008

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.

SERVES 10 , 10 eggs (change servings and units)

Ingredients

1 1/2 teaspoons salt
2 tablespoons water
10 hard-boiled eggs
9 garlic cloves (I like a lot of garlic)
1 tablespoon rosemary (preferably fresh and fresh ground)
1 tablespoon dill weed (preferably fresh and fresh ground)
2 cups white vinegar

Directions

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