Balsamic Pickled Eggs Recipes

BALSAMIC PICKLED EGGS

Steps:

• Combine the balsamic vinegar, water, onion, garlic and sugar in a saucepan and bring to a boil.
• Remove from heat and let cool completely. This step is very important, as you don't want the balsamic mixture to cook the eggs.
• Boil 6 eggs using your favorite method or just peel some already hard boiled eggs.
• Put eggs in a large jar and pour cooled balsamic mixture over the eggs. Cover rtghtly and refrigerate for 5 days before serving.
• After a day or two in the refrigerator, rotate the eggs a bit so that the sides touching the jar or other eggs will turn brown.

LANCE'S BALSAMIC PICKLED EGGS

Steps:

• 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.

EMILY'S PICKLED EGGS

Steps:

• Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
• In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.