BALSAMIC PICKIED EGGS

 Balsamic Pickled Eggs

Balsamic Pickled Eggs are perfect for slicing on salads, serving on or alongside sandwiches or as part of a party tray.

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Course: AppetizerCuisine: European Servings: 6 Author: Cookie Madness

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup water
• 1/2 cup finely chopped onion
• 3 cloves garlic finely chopped
• 1 tablespoon sugar
• 4 to 6 hard boiled eggs

Instructions

• Combine the balsamic vinegar, water, onion, garlic and sugar in a saucepan and bring to a boil.
• Remove from heat and let cool completely. This step is very important, as you don't want the balsamic mixture to cook the eggs.
• Boil 6 eggs using your favorite method or just peel some already hard boiled eggs.
• Put eggs in a large jar and pour cooled balsamic mixture over the eggs. Cover rtghtly and refrigerate for 5 days before serving.
• After a day or two in the refrigerator, rotate the eggs a bit so that the sides touching the jar or other eggs will turn brown.

Notes

The method I use for boiling eggs is this one, but use your favorite. 1. Put the eggs in one layer in the bottom of a large saucepan or pot.2. Add cold water so that it comes a little over 1 inch above the eggs.3. Put the pan over medium heat and bring to a boil. This process should take between 7 and 10 minutes. You don't want to bring the eggs to a boil to quickly because the gentle heating is part of the cooking process.4. As soon as the water reaches a rolling boil, cover the pot, remove from heat and let the eggs stand in the hot water for 12 minutes.5. After 12 minutes, plunge an egg into cold water. Crack it to make sure it is completely boiled, then plunge all the eggs into the cold water and let cool before peeling.