Lance's Balsamic Pickled Eggs

This pickled-egg recipe uses balsamic vinegar, fresh cayenne peppers, and the liquid from canned beets for a unique Alaskan delicacy.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 109 Calories

Ingredients

• 4 tablespoons white sugar
• 4 cups water
• 2 onions, sliced
• 2 cups balsamic vinegar
• 24 eggs
• 20 cloves garlic, mashed into a paste
• 35 peppercorns
• 6 fresh green and red cayenne chiles, halved lengthwise
• 0.5 cup beet juice (see Cook's Note)

Recipe Instructions

Step 1

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.

Step 2

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.