Lance's Balsamic Pickled Eggs recipe
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Ingredients
- 24 eggs 2 onions, sliced 2 cups balsamic vinegar 4 cups water 4 tablespoons white sugar 20 cloves garlic, mashed into a paste 35 peppercorns ½ cup beet juice (see Cook's Note) 6 fresh green and red cayenne chiles, halved lengthwise
Nutrition Info
- 109.4 caloriescarbohydrate: 9.6 gcholesterol: 185 mgfat: 5.1 gfiber: 0.8 gprotein: 7 gsaturatedFat: 1.6 gservingSize: -sodium: 166.9 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Lance's Balsamic Pickled Eggs
Directions
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Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water, peel and place in a glass jar large enough to hold them.
Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat, bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.