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Debra's Pickled Eggs in Beer

SUBMITTED BY: ROSYGOAT 

"This recipe is easy and delicious. The smaller the eggs the better for good absorption of pickling juice."
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RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 3.0
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  3 Days 30 Min
Original recipe yield 24 pickled eggs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

What to Drink?
Cocktail Dirty Martini

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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 3 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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Recipe Submitter:

Cooking Level: Expert

Home Town: Fort Erie, Ontario, Canada
Living In: Crystal Beach, Ontario, Canada

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Nutritional Information
Debra's Pickled Eggs in Beer

Servings Per Recipe: 24

Amount Per Serving

Calories: 90

  • Total Fat: 6.1g
  • Cholesterol: 176mg
  • Sodium: 141mg
  • Total Carbs: 1.8g
  •     Dietary Fiber: 0g
  • Protein: 5.6g

VIEW DETAILED NUTRITION

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