Name: Lance's Balsamic Pickled Eggs recipe
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

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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 calories carbohydrate: 9.6 g cholesterol: 185 mg fat: 5.1 g fiber: 0.8 g protein: 7 g saturatedFat: 1.6 g servingSize: - sodium: 166.9 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

24 eggs

Recipe Note

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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