This is a quick post to add one of my favourite recipes to the files. My friend Helen gave me this recipe several years ago. We have adjusted it to suit our jar sizes. It is a great way to preserve eggs and pickled eggs are a fabulous quick addition to a leafy green salad. My husband takes them in his lunch because they are easy to eat on the road. We have been seeing pickled eggs at Costco lately for 10$ for a small jar. Pretty pricy eggs if you ask me. We use old pickle jars and 5 dozen fills two jars.
Pickled Eggs
Recipe
Pickled Eggs
Hard boil 5 dozen large eggs, cool and remove shells.
3 1/2 Cups vinegar
1 3/4 Cups water
2 teaspoons salt
3/4 teaspoon celery seed
1 1/2 teaspoons pepper corns
Bring vinegar to a boil, simmer 2 minutes and let cool.
Add the water and salt to the vinegar mixing well until salt is dissolved.
Divide the celery seed and pepper corns evenly between the two jars.
Add the eggs to the jars until just below rim.
Pour the cooled vinegar mixture over the eggs so that the eggs are well covered.
Screw lid on tight and refrigerate for storage. The longer you store them the better they taste!
Each egg is approximately 0.5 carbs.
