Stout Beer Pickled Eggs
Prep: 25 Minutes Cooking: 5 Days Serves: 10
- 10 Born Free Eggs, boiled and peeled
- 1 cup apple cider vinegar
- 1 bottle (12 oz.) stout beer or amber ale
- 1/4 cup granulated sugar
- 1 tablespoon pink Himalayan salt
- 1 tablespoon whole peppercorns
- 1 teaspoon allspice
- 3-4 large bay leaves
- 1/4 red onion, sliced
- a few fresh dill sprigs
- Bring a large pot of water to a boil, and carefully add eggs.
- Lower heat and boil for 5 to 10 minutes. (5 minutes for a softer egg and 10 for a firm hard-boiled egg.)
- After desired cook time transfer the eggs to an ice bath and allow them to cool.
- Peel and set aside.
- Add red onions, vinegar, beer, sugar, peppercorns, allspice, bay leaves, and salt in a small saucepan.
- Bring to a boil, then reduce heat to a simmer, and cover for 10 minutes.
- Place peel eggs into a mason jar adding layers of onions, spices from pickling stock and a few sprigs of dill. Pour hot liquid over the eggs to fill jar and seal with a lid sealing tightly.
- Refrigerate for at least 5 to 7 days before using.
Note- Eggs can be stored for up to a month in the refrigerator.
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