Debras Pickled Eggs In Beer Food
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 Pickled Eggs
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
BEER BATTERED FRIED PICKLES
mmmm...I love fried pickles. It's really hard to find them where I live now, but hailing from the south- I knew I had to post this recipe.
Provided by JLBurnell
Categories Lactose Free
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- pat pickles dry with paper towel.
- whisk egg, beer, baking powder, and salt.
- add flour, whisk until smooth.
- Pour oil 1/2" deep into large skillet or dutch oven.
- Heat over med-high ( until oil reaches about 375 degrees).
- Dip pickles into batter, let excess drip off.
- Fry 3-4 minutes until golden brown.
- serve with spicy ranch.
Nutrition Facts : Calories 128, Fat 1, SaturatedFat 0.3, Cholesterol 23.2, Sodium 1147.3, Carbohydrate 22.9, Fiber 1.9, Sugar 1.6, Protein 4.1
SOUTHERN BEER JOINT PICKLED EGGS
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
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
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 Pickled Eggs
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
PICKLED EGG APPETIZER WITH ORANGE WHEAT BEER
An Appetizer Plate, Pickled Eggs, Andouille Spicy Sausage, Creole Mustard and served with a Orange Wheat Beer.
Provided by Potagekempcc
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
- Divide salad on serving plates.
- Place 2-sliced pickled eggs, 2-slices Andouille Spicy Sausage and 4 baby dill pickle slices on salad.
- Season Andouille Spicy Sausage with fine sea salt and fresh cracked black pepper.
- Spread Creole mustard over Andouille Spicy Sausage.
- Serve with Hanger 24 Orange Wheat Beer.
- Garnish plates with Fresh Parsley Sprigs.
Nutrition Facts : Calories 387.5, Fat 18.4, SaturatedFat 5.9, Cholesterol 32.6, Sodium 1867.7, Carbohydrate 19, Fiber 2, Sugar 1.9, Protein 14.3
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 Pickled Eggs
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
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 Pickled Eggs
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
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 Pickled Eggs
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
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