Debra's Pickled Eggs in Beer Recipe - Allrecipes.com
  • READY IN 3+ days

Debra's Pickled Eggs in Beer

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"This recipe is easy and delicious. The smaller the eggs the better for good absorption of pickling juice."

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Ingredients Edit and Save

Original recipe makes 24 pickled eggs Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 3 days 30 mins
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Reviews More Reviews

Jul 21, 2006

Used a light beer, next time I will try a darker beer

 
Jun 28, 2011

The Saranac Seasonal Ale is a nice added touch! I had prepared pickling spice, 1 1/2 cup white vinegar and 1 1/2 water and then saw this beer addition. I divided 8 eggs each into (2) used, clean spaghetti sauce jars. I just sampled the brine: YUMMMM. Nice idea. I don't think they will last long.

 

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Nutrition

  • Calories
  • 91 kcal
  • 5%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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