Pickled Eggs (Norway)
Description
This International appetizer features Eggs, hard-boiled (shelled, White vinegar, Bay leaf, Mustard seeds. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Directions: Place everything, except the eggs, into a saucepan.
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Bring gently to the boil, then remove to a basin.
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Cover and leave to cool.
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Let the liquid stand for 4 hours before using it, to
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allow the spices and herbs to flavour the vinegar.
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Strain the vinegar.
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If the spices and are left in, they discolour the eggs.
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Put the eggs into dry, sterelised, widw-necked jars-don't pack them too firmly.
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Pour the liquid over the eggs to cover them, then seal the jars.
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Don't use for a couple of days after they are prepared.
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I find they keep perfectly for at least 6 weeks but they must be kept refrigerated.
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Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 668.9kcal
- % Daily Value *
- Total Fat 35.3g55%
- Saturated Fat 10.3g52%
- Cholesterol 1119.0mg373%
- Sodium 5278.1mg220%
- Total Carbohydrate 35.2g12%
- Dietary Fiber 13.5g54%
- Sugars 3.6g
- Protein 41.7g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, bay, boiling, cinnamon, cloves, crushed, eggs, hardboiled, international, leaf, mustard, norway, peppercorns, pickled, salt, seeds, shelled, stick, title, vegan
