English Pub Style Pickled Eggs

1. Pack eggs into 1 quart widemouthed jar.

2. Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.

3. Add remaining ingredients to jar and ladle hot vinegar over eggs.

4. Cap tightly.

5. Let cool, then refrigerate at least 3 days before serving.

6. Can be refrigerated up to 2 weeks.

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Nutrient	Quantity
Carbohydrates	3.3341 g
Energy	75.285 kCal
Water	336.3088 g
Calcium, Ca	25.095 mg
Sodium, Na	17.925 mg
Manganese, Mn	0.8927 mg
Fructose	1.0755 g
Sugars, total	1.434 g
Selenium, Se	0.3585 g
Ash	0.6095 g
Copper, Cu	0.0287 mg
Iron, Fe	0.717 mg
Carbohydrate, by difference	3.3341 g
Phosphorus, P	28.68 mg
Glucose (dextrose)	0.3585 g
Zinc, Zn	0.1434 mg
Magnesium, Mg	17.925 mg
Potassium, K	261.705 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Bay leaf	2	0	0	0
Vinegar	1.5 cups	75.285	3.3341	0
hard egg	12	0	0	0
black peppercorn	1 teaspoon	0	0	0
allspice berry	6	0	0	0