Lance's Balsamic Pickled Eggs
Description
This pickled-egg recipe uses balsamic vinegar, fresh cayenne peppers, and the liquid from canned beets for a unique Alaskan delicacy.
Ingredients
•
24 eggs
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2 onions, sliced
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2 cups balsamic vinegar
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4 cups water
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4 tablespoons white sugar
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20 cloves garlic, mashed into a paste
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35 peppercorns
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1/2 cup beet juice (see Cook's Note)
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6 fresh green and red cayenne chiles, halved lengthwise
Directions
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.
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.