Lance's Balsamic Pickled Eggs |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!! 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 |
1/2 cup beet juice (see cook's note) |
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.
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