Southern Beer Joint Pickled Eggs Recipes

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SOUTHERN BEER JOINT PICKLED EGGS



Southern Beer Joint Pickled Eggs image

Make and share this Southern Beer Joint Pickled Eggs recipe from Food.com.

Provided by Porfavorcorona

Categories     Lunch/Snacks

Time 50m

Yield 24 serving(s)

Number Of Ingredients 10

24 eggs
6 cups cider vinegar
2 tablespoons black peppercorns
1 tablespoon whole allspice
1/2 tablespoon mace
1/2 tablespoon coriander seed
1/2 tablespoon cardamom seed
1/2 tablespoon clove
10 small hot red peppers
3 tablespoons sugar

Steps:

  • Cook eggs in simmering water for 15 minutes.
  • Place eggs in cold water and remove shells.
  • Pack into sterilized jars.
  • In a kettle combine vinegar, spices and sugar.
  • Bring to boil, reduce heat and simmer for 5 minutes.
  • Pour hot liquid over hard boiled eggs.
  • Place lid on jar and store in refrigerator when cooled.
  • Use within a month.

Nutrition Facts : Calories 109.8, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.2, Carbohydrate 6.6, Fiber 1.3, Sugar 3, Protein 7

BRITISH PUB PICKLED EGGS



British Pub Pickled Eggs image

Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com

Provided by Molly53

Categories     European

Time P10DT30m

Yield 12 eggs

Number Of Ingredients 7

12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
4 cups malt vinegar (no substitutions for authentic pub flavor)
1 hot pepper, minced
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 teaspoons allspice

Steps:

  • Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
  • Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
  • Reduce heat; simmer for 10 minutes.
  • Remove from the heat; allow to cool to about room temperature.
  • Strain the liquid and pour over the eggs, covering them completely.
  • Seal and store in refrigerator for about ten days prior to consuming.

Nutrition Facts : Calories 86.7, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.6, Protein 6.5

DEBRA'S PICKLED EGGS IN BEER



Debra's Pickled Eggs in Beer image

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

Provided by Debra Rose

Categories     Pickled Eggs

Time P3DT30m

Yield 24

Number Of Ingredients 5

24 small hard-cooked eggs
1 (12 fluid ounce) bottle beer
2 cups vinegar
1 tablespoon pickling spice
1 tablespoon parsley flakes

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

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS



Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories     Side Dish     Vegetables

Yield 8

Number Of Ingredients 9

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
  • In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
  • Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

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