Lance's Balsamic Pickled Eggs

Lance's Balsamic Pickled Eggs

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!!!"
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Ingredients

4 d 1 h 10 m servings 109 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 4
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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 ...

There wasn't near enough pickle flavor. I also ended up with double the liquid than I needed and baslamic vinegar is way too expensive to waste like that.The beet and vinegar flavors work nicely...

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