All Recipes Best Recipe Appetizers and Snacks Pickled Egg Recipes

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: : -

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.

24 pickled eggs

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