There’s no beer required in making these but, like pretzels and all other sorts of things, you can drink beer while making and eating them.
This is not my recipe. I assembled bits and pieces of it and present it here as it works well.
To make pickled eggs, you first have to cook and peel eggs – seems there’s always a catch. I cook them in 1 dozen batches. I didn’t invent this method, but it sure works well.
Start with a lidded pot. Add about 1” of water and heat to a rolling boil. Put a dozen eggs in a steamer basket and lower them into the pot. Put on the lid and lower the temp to medium low. Steam for 13 minutes. (This eliminates the green / gray edges around the yolk.)
Lift the steamer basket from the pot and transfer the eggs to a food storage container with an ice bath. Snap on the lid and let stand for 15 minutes. Then shake the crap out of it for forty shakes. Take the eggs out of the ice bath and they will peel like magic. As soon as the eggs are in the ice water bath, you’re ready for the next batch of eggs.
A one gallon jar will hold about 3 dozen eggs.
A half-gallon jar will hold about 18 eggs.
A quart jar will hold about 9 eggs.
Get as many eggs as necessary to the peeled stage.
FOR 1 GALLON: (Adjust to suit how much you wish to make)
Cut:
2 large onions thinly sliced
8 – 10 cloves garlic peeled and cut in half
Chile peppers (with or without seeds or pickled jalapenos or red pepper flakes or hot sauce)
2 – 3 Bay leaves.
2 tbl Kosher or sea salt (non-iodized salt; you can add whole cloves, dill seed, coriander seed, black peppercorns, mustard seeds, etc.)
Heat 3 cups (24 oz) of vinegar (white, apple cider, or both) and 1 cup (8 oz) of water with pickling spice (1 tbsp) and ¼ cup of sugar plus salt and other spices.
Layer eggs, onions, garlic, bay leaves, and peppers in a gallon jar.
Pour hot vinegar mixture over the contents and seal. Turn daily to distribute the spices and lager in refrigerator for a minimum of two weeks.
Crescent City Brew Talk 