Debra's Pickled Eggs in Beer recipe
All Recipes Appetizers and Snacks Pickled Egg Recipes
Ingredients
- 24 small hard-cooked eggs 1 (12 fluid ounce) bottle beer 2 cups vinegar 1 tablespoon pickling spice 1 tablespoon parsley flakes
Nutrition Info
- 90.8 caloriescarbohydrate: 1.7 gcholesterol: 138.5 mgfat: 6.1 gfiber: : -protein: 5.6 gsaturatedFat: 1.8 gservingSize: -sodium: 73.4 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Debra's Pickled Eggs in Beer
Directions
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Place eggs in a large stock pot and cover with cold water. You may need to cook the eggs in 2 batches if you do not have a pot large enough. Bring to a boil and immediately remove from heat. Cover, and let stand in hot water for 10 to 12 minutes. Cool under cold running water, and peel. Pierce each egg with a knife or fork to assist in the absorption of liquid.
Transfer eggs to a large glass jar or other deep, sealable glass container. Place beer, vinegar, pickling spice, and parsley flakes together in a bowl. Pour over eggs until fully submerged. (Be sure to select a container in which the eggs are completely covered, or add additional pickling liquid, if necessary.) Cover and refrigerate for at least 3 days before using. Can be sealed and stored in the refrigerator for up to 2 weeks in pickling liquid.