Debra's Pickled Eggs in Beer recipe

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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 calories
carbohydrate: 1.7 g
cholesterol: 138.5 mg
fat: 6.1 g
fiber: : -
protein: 5.6 g
saturatedFat: 1.8 g
servingSize: -
sodium: 73.4 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

24 pickled eggs

Recipe Note

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

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