How to Make Lance's Balsamic Pickled Eggs - A Step-by-Step Guide

Are you looking for a unique and delicious way to enjoy your eggs? Look no further than Lance's Balsamic Pickled Eggs! These tangy and flavorful eggs are a perfect addition to any charcuterie board, salad, or even as a snack on their own. With the perfect balance of sweet and savory flavors, these pickled eggs are sure to be a hit at your next gathering.

The process of pickling eggs in balsamic vinegar is simple and straightforward, making it a great option for even the most novice ho...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 4 days 30 mins
  • Total Time: 4 days 1 hr 10 mins
  • Servings: 24
  • Yield: 24 eggs

  • 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.
  • Nutrition

    109 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 185mg
    • Sodium: 167mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 7g
    • Vitamin C: 29mg
    • Calcium: 49mg
    • Iron: 2mg
    • Potassium: 175mg