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Lance's Balsamic Pickled Eggs
Lance's Balsamic Pickled Eggs
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
5830 minutes
Elevate pickled eggs with balsamic vinegar, cayenne peppers, and beet liquid for a distinct Alaskan twist.
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
  • 0.5 cup beet juice (see Cook's Note)
  • 6 fresh green and red cayenne chiles, halved lengthwise
Instructions:
  • 1. Place eggs in a large pot and cover with water by 1 inch. Bring water to a boil, then let eggs sit in hot water for 15 minutes. 2. Discard hot water and cool eggs under cold running water before peeling and placing in a large glass jar.
  • In a deep saucepan over high heat, cook onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles until boiling, then cool to room temperature. Transfer the mixture to a glass jar with the eggs and seal tightly. Refrigerate for 4 to 5 days before serving.

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