Lance's Balsamic Pickled Eggs
Ingredients4 d 1 h 10 m servings 109 cals
- 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.
- Cook's Note
- For24 eggs, I use the juice from one 12 ounce can of red beets and reserve the drained beets for another use.
Per Serving: 109 calories; 5.1 g fat; 9.6 g carbohydrates; 7 g protein; 185 mg cholesterol; 167 mg sodium. Full nutrition
ReviewsRead all reviews 4
OK, sounds like a five star exercise, but from faraway Australia, I am unsure whether to peel the eggs or not after cooling, any advice gratefully received. How long would they be expected to ke...
YUM! i have been waiting for a pickled egg recipe, thanks for the post! i havent tried it yet, but as soon as i do, i will post my review. thanks again!
Did not have the "pickled" taste I was looking for. I didn't think making the whole reciipe before confirming it's success made sense, so I quartered it but followed it to the "T." I won't use ...