DEBRA'S PICKLED EGGS IN BEER
This recipe is easy and delicious. The smaller the eggs the better for good absorption of pickling juice.
Provided by Debra Rose
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT30m
Yield 24
Number Of Ingredients 5
Steps:
- 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 Facts : Calories 90.8 calories, Carbohydrate 1.7 g, Cholesterol 138.5 mg, Fat 6.1 g, Protein 5.6 g, SaturatedFat 1.8 g, Sodium 73.4 mg, Sugar 0.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
