Lance's Balsamic Pickled Eggs Recipe - Allrecipes.com
  • READY IN 4+ days

Lance's Balsamic Pickled Eggs

Recipe by  

"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!!!"

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Ingredients Edit and Save

Original recipe makes 24 eggs Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 4 days 1 hr 10 mins

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.
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Reviews More Reviews

Aug 16, 2009

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 keep? And should they remain refrigerated? Thanks

 
Aug 14, 2009

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!

 

4 Ratings

Nov 26, 2010

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 this recipe again.

 

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Nutrition

  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 211 mg
  • 70%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 165 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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