Miss Pamela Cross
@pamelabakermis
Balsamic Pickled Eggs
Deliciously tangy and vibrant, these balsamic pickled eggs are a delightful twist on a classic snack. Perfect for adding a pop of flavor to salads, sandwiches, or enjoyed on their own, they are easy to make and packed with taste.
Details
- Cuisine:other
- Meal Type:snack
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:3
Recipe Information
- Prep time20 min.
- Cook time25 min.
- Total time45 min.
- Servings24
Ingredients
- 24
- 2
- 2 cups
- 4 cups
- 4 tablespoons
- 20 cloves
- 35
- 1/2 cup
- 6
Cooking Instructions
Follow our step-by-step guide on how to make Balsamic Pickled Eggs.
Step 1
Start by placing the eggs in a large pot, ensuring they are covered with water by about an inch. Cover the pot and bring the water to a rolling boil over high heat. Once boiling, remove the pot from the heat and let the eggs sit in the hot water for 15 minutes. After that, carefully pour out the hot water and cool the eggs completely under cold running water. Once cooled, peel the eggs and set them aside in a glass jar that’s large enough to hold them all.
Step 2
In a deep saucepan, combine the sliced onions, balsamic vinegar, water, white sugar, mashed garlic, peppercorns, beet juice, and halved cayenne chiles. Place the saucepan over high heat and bring the mixture to a boil. As soon as it reaches a boil, remove it from the heat and allow it to cool to room temperature.
Step 3
Once the mixture has cooled, pour it over the peeled eggs in the glass jar. Make sure the eggs are fully submerged in the liquid. Seal the jar tightly with a lid and place it in the refrigerator. Let the eggs pickle for 4 to 5 days before enjoying them. The longer they sit, the more flavorful they become!
How to Serve
These pickled eggs are perfect as a tangy snack, a colorful addition to salads, or sliced on sandwiches for an extra kick. Serve them chilled straight from the jar or arrange them on a platter for a delightful appetizer.
How to Store
Store the pickled eggs in the refrigerator in a sealed jar. They can last for several weeks, but the flavor will intensify the longer they sit in the pickling liquid.