“This recipe is easy and delicious. The smaller the eggs the better for good absorption of pickling juice.” - by ROSYGOAT
Ingredients
Adjust Servings
Original recipe yields 24 pickled eggs
Directions
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 91 cal
- 5%
- Fat
- 6.1 g
- 9%
- Carbs
- 1.7 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
nancycoxmarafioti
"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 ..." See morespaghetti sauce jars. I just sampled the brine: YUMMMM. Nice idea. I don't think they will last long."
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