Debra's Pickled Eggs in Beer Recipe

Place eggs in a large stock pot and cover with cold water. You may need to cook the eggs in 2 batches if you do not have a pot large enough. Bring to a boil and immediately remove from heat. Cover and let stand in hot water for 10 to 12 minutes. Cool under cold running water and peel. Pierce each egg with a knife or fork to assist in the absorption of liquid.

Transfer eggs to a large glass jar or other deep sealable glass container. Place beer vinegar pickling spice and parsley flakes together in a bowl. Pour over eggs until fully submerged. (Be sure to select a container in which the eggs are completely covered or add additional pickling liquid if necessary.) Cover and refrigerate for at least 3 days before using. Can be sealed and stored in the refrigerator for up to 2 weeks in pickling liquid.