Pickled Egg Appetizer With Orange Wheat Beer Recipes

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).

TAVERN BAR STYLE PICKLED EGGS RECIPE

Steps:

• BOIL METHOD 1: Place eggs in a large deep pan, cover with enough water. people add a splash of vinegar or dash of baking soda to the water and say it helps them peel! Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
• STEAM METHOD 2: Make sure your veggie steamer basket fits in your large pot. Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Using a slotted spoon, move the hard boiled eggs to a bowl filled halfway with ice water. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and they are much easier to peel, try it out!
• Peel all the shells off, and place eggs in a large clean jar. I use a clamp-style 2-quart large jar. Next, pour the 12 oz jar of Hot Yellow Peppers with their pickling mixture into your large glass jar on top.
• In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat the pickling solution to just boiling, and then turn off the heat to stop the cooking process.
• Carefully pour the hot brine solution over the hard-boiled eggs and chili peppers. Wait for the jar contents of peeled eggs, yellow peppers with their juice, and vinegar brine liquid to cool, with the jar open for about one hour. Then place the closed jar in the refrigerator.
• Wait about 7 days, and they are ready to eat!
• Always keep these pickled eggs cold in the refrigerator, eat within one month.

PICKLED EGG APPETIZER WITH BLUE MOON WHEAT ALE

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 liverwurst and 6-Kalamata olives and 6-Marinated Mushrooms on salad plates.
• Season eggs and liverwurst with fine sea salt and fresh cracked black pepper.
• Spread Sweet and Spicy Bavarian Mustard over liverwurst.
• Serve with Blue Moon Belgian Wheat Ale.
• Garnish plates with Fresh Parsley Sprigs.
• Chef's Note: *Hengstenberg Sweet and Spicy Bavarian Mustard.

PICKLED EGG APPETIZER WITH ORANGE WHEAT BEER

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.

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.

PICKLED EGG APPETIZER WITH PUMPKIN ALE

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 Bauernwurst and 4 baby dill pickle slices on salad.
• Season Bauernwurst with fine sea salt and fresh cracked black pepper.
• Spread Sweet Dark Mustard over Bauernwurst.
• Serve with a Cold Shock Top Pumpkin Ale.
• Garnish plates with Fresh Parsley Sprigs.
• *Chef's Note: Bauernwurst is a German Farmer's Sausage.

PICKLED PEPPERED EGGS

Steps:

• Arrange the eggs in a 2 quart jar.
• As you arrange them also place the different colored peppers and onion so there is a nice eye appealing arrangement Bring the brine ingredients to a boil over medium heat stirring often Boil 5 minutes, discard the clove bag.
• pour over the eggs.
• THE EGGS MUST BE COMPLETELT COVERED.
• Store in the fridge, wait at least 4 days before eating.
• Will keep for up to 6 months.

BALSAMIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

SWEET PICKLED EGGS

Steps:

• Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
• Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
• Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
• Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

PICKLED EGGS

Steps:

• Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
• Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
• Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

PICKLED EGG APPETIZER WITH GUINNESS BLACK LAGER

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 Irish Bangers, 2- pickled eggs and 4 pickles on salad.
• Season with fine sea salt and fresh cracked black pepper.
• Spread Guinness Spicy Mustard over sliced Irish Bangers.
• Serve with a 12-ounce Cold Guinness Black Lager.