Eggs Pickled in Beer

By rbotzl01

Ingredients

• 24 small hard-cooked eggs
• 1 bottle (12 fl oz) of beer
• 2 c vinegar
• 1 Tbsp pickling spice
• 1 Tbsp parsley flakes

Details

Servings 24

Preparation

Step 1

Place eggs in a large stock pot and cover with cold water. Bring to a boil andimmediately remove from heat. Cover, and let stand inhot water for 10 to 12 minutes. Cool under cold running water, and peel. Pierce each egg with a knife to allow the egg to absorb liquid.

Transfer eggs toa large glass jar. Place beer, vinegar, pickling spice, and parsley flakes together in a bowl and stir. Pour over eggs until fully submerged. All eggs should be completely covered with liquid. If not you may need to make more of the mixture. Cover tightly and refrigerate for at least 3 to 4 days before using. Jar may be stored in the refrigerator for up to 2 weeks with ample pickling liquid.