PICKLED EGGS
Make and share this Pickled Eggs recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time P1DT12h45m
Yield 36 pickled cackleberries, 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Drain juice from pickle jars into large pan.
- Add cider, water, cloves and dill.
- Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (make sure you will be able to open every window in the house, it's rather fragrant!) Place eggs, vegetable slices and pickle spears into large glass or hard plastic container (large ice cream pail works well).
- Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.
- Let sit for 24 to 36 hours at room temperature.
- The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through.
- The vegetables and pickles will have a dill flavor never before experienced, and can be eaten separately or used as a complimentary garnish.
Nutrition Facts : Calories 567.2, Fat 33.9, SaturatedFat 10.3, Cholesterol 1272, Sodium 404.8, Carbohydrate 19.8, Fiber 5.3, Sugar 9.3, Protein 39.5
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