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Pickled Eggs from Egg Farmers of Ontario
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sliced fresh gingerroot
- 1 teaspoon salt
- 1 teaspoon mustard seed
- 1 teaspoon black peppercorns
- 1 bay leaf
- 12 hard-boiled (cooked) eggs, peeled
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 5.4g|
|Saturated Fat 1.6g|
|Total Carbohydrate 0.9g|
|Dietary Fiber 0.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|