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

BAR PICKLED EGGS



Bar Pickled Eggs image

Popular at taverns across Wisconsin, bar pickled eggs are an easy and delicious hard boiled snack.

Provided by Fox Valley Foodie

Categories     Canning

Number Of Ingredients 14

12 hard boiled eggs ((peeled and cooled))
3 cups white vinegar
1 cup water
1/3 cup sugar
2 teaspoon kosher salt
2 cloves garlic ((minced))
2 teaspoons coriander seeds
1 1/2 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon allspice berries
2 bay leaves ((crumbled))
1 inch cinnamon sticks ((crushed or broken into pieces))
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger

Steps:

  • Add vinegar, water, sugar, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook until sugar and salt has dissolved. Approximately 5 minutes. Cool the brine in the refrigerator.
  • Add eggs to quart jars, or container of your choice and add brine (including pickling seasonings and garlic) to each jar to fill. Any extra brine can be discarded. Store in the refrigerator for at least a week before enjoying.

Nutrition Facts : Calories 140 kcal, Carbohydrate 8 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 373 mg, Sodium 905 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

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