Description
381 Recipes – The Beer Cookbook
381 Recipes – The Beer Cookbook – The Beer Cookbook presents a delightful recipe that combines the unique flavors of pickled eggs and beer. Try Debra’s Pickled Eggs in Beer for a tangy and satisfying snack that will tantalize your taste buds. With 381 recipes to explore, The Beer Cookbook offers a wide array of beer-infused culinary creations.
To prepare Debra’s Pickled Eggs in Beer, gather the following ingredients: 24 small hard-cooked eggs, 1 bottle of beer (12 fluid ounces), 2 cups of vinegar, 1 tablespoon of pickling spice, and 1 tablespoon of parsley flakes.
Begin by placing the hard-cooked eggs in a large stock pot and covering them with cold water. If necessary, cook the eggs in two batches to ensure they are submerged. Bring the water to a boil and immediately remove the pot from the heat. Cover the pot and let the eggs stand in the hot water for 10 to 12 minutes. Once done, cool the eggs under cold running water and peel them. To aid in the absorption of the pickling liquid, pierce each egg with a knife or fork.
Next, transfer the peeled eggs to a large glass jar or deep, sealable glass container. In a separate bowl, combine the beer, vinegar, pickling spice, and parsley flakes. Pour the mixture over the eggs, ensuring they are fully submerged. If needed, add additional pickling liquid to cover the eggs completely. Cover the container and refrigerate for at least 3 days before using. These pickled eggs can be stored in the refrigerator for up to 2 weeks in the pickling liquid.
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