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Prep Time:
5 mins
Cook Time:
10 mins
Soak Time:
2 days
Total Time:
2 days 15 mins
Servings:
12
Yield:
12 pickled eggs
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Ingredients
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1 cup kosher pickle brine
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1/2 cup white vinegar
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2 cloves garlic, peeled and crushed
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1/4 teaspoon kosher salt, or to taste (optional)
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12 medium hard boiled eggs, peeled
Directions
Combine pickle brine, vinegar, and garlic cloves in a saucepan; bring to a simmer. Add kosher salt. Remove saucepan from heat and cool liquid slightly.
Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal the jar and refrigerate, occasionally shaking the jar, for at least 2 days.
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Nutrition Facts (per serving)
87
Calories
5g
Fat
5g
Carbs
6g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
87
% Daily Value *
Total Fat
5g
6%
Saturated Fat
1g
7%
Cholesterol
164mg
55%
Sodium
639mg
28%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Total Sugars
4g
Protein
6g
11%
Vitamin C
1mg
1%
Calcium
25mg
2%
Iron
1mg
3%
Potassium
61mg
1%
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
