Pickled Egg Appetizer With Orange Wheat Beer Recipes

SOUTHERN BEER JOINT PICKLED EGGS

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.

EASY PICKLED EGGS (NO CANNING REQUIRED)

Steps:

• Place all ingredients except eggs, garlic, and dill in a saucepan.
• Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
• Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
• Pour the liquid over the eggs and seal the jar.
• Refrigerate at least 3-4 days before eating (1 week is best).

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.