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Debra's Pickled Eggs in Beer

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

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 261 people have saved this

What to Drink?

Cocktail Dirty Martini
Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
3 Days 30 Min

Servings  (Help)

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Original Recipe Yield 24 pickled eggs
 

Ingredients

  • 24 small hard-cooked eggs
  • 1 (12 fluid ounce) bottle beer
  • 2 cups vinegar
  • 1 tablespoon pickling spice
  • 1 tablespoon parsley flakes

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 90 | Total Fat: 6.1g | Cholesterol: 176mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2006 by Shellmarie Skinner 
Used a light beer, next time I will try a darker beer MORE

 
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