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Lance's Balsamic Pickled Eggs

By: Lanceb33  
"A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!"

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (3)

Rate/Review | 182 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
4 Days 1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 24 eggs
 

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
  • 1/2 cup beet juice (see Cook's Note)
  • 6 fresh green and red cayenne chiles, halved lengthwise

Directions

  1. 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.
  2. 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.

Footnotes

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 109 | Total Fat: 5.1g | Cholesterol: 211mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2009 by diseymoon 
OK, sounds like a five star exercise, but from faraway Australia, I am unsure whether to peel... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2009 by princeslani 
YUM! i have been waiting for a pickled egg recipe, thanks for the post! i havent tried it yet,... MORE

 
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