Stout Beer Pickled Eggs

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


  1. Bring a large pot of water to a boil, and carefully add eggs.
  2. Lower heat and boil for 5 to 10 minutes. (5 minutes for a softer egg and 10 for a firm hard-boiled egg.)
  3. After desired cook time transfer the eggs to an ice bath and allow them to cool.
  4. Peel and set aside.
  5. Add red onions, vinegar, beer, sugar, peppercorns, allspice, bay leaves, and salt in a small saucepan.
  6. Bring to a boil, then reduce heat to a simmer, and cover for 10 minutes.
  7. 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.
  8. Refrigerate for at least 5 to 7 days before using.

Note- Eggs can be stored for up to a month in the refrigerator.