Balsamic Pickled Eggs Recipes

LANCE'S BALSAMIC PICKLED EGGS

Steps:

• 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.
• 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.

BALSAMIC PICKLED EGGS

Steps:

• 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.

BALSAMIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

PICKLED EGGS (SPICY BALSAMIC OR BEET PICKLED)

Steps:

• Place the eggs in a pot and add cold water until they are submerged. Cover with a lid and bring to boil. Reduce heat to medium and simmer eggs for 10 minutes.
• Place the cooked eggs in an ice bath (or very cold water) to cool them down. Remove the shells by starting at the flatter end.
• Boil the beets until tender (about 40 mins). Cool off, peel and slice in bite-sized pieces. In a jar with wide mouth or similar container alternate layers of peeled eggs and beet slices.
• Alternatively, strain the beets from a can and reserve the liquid. Layer beets and eggs as described above.
• In a sauce pan bring water, salt, sugar, apple cider vinegar, beet juice (or reserved liquid from can), mustard seeds, cloves, peppercorns, bay leaf to boil. Simmer for five minutes.
• Pour the hot liquid over the peeled eggs and the beets, seal the jar and refrigerate.
• Arrange the cooked, peeled eggs in a mason jar or similar container with a wide mouth.
• In a sauce pan bring water, salt, balsamic vinegar, hot red pepper flakes, shallots, cloves, peppercorns, bay leaf to boil. Simmer for five minutes.
• Pour the hot liquid and the shallots over the peeled eggs, seal the jar and refrigerate.

BALSAMIC PICKLED SHALLOTS

Steps:

• Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
• Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.

PIERRE'S BLACK EGGS

Steps:

• You will also need: 2 quart jars.
• Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
• Meanwhile pierce the large end of the egg with a pin.
• Fill a large bowl half full of water, add 2-3 trays of ice cubes.
• When the pot of water is boiling well,gently spoon the eggs into the pot.
• Set the timer for 11 minutes.
• When the timer dings, remove the eggs to the ice water with a slotted spoon.
• Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
• Bring to a boil for 3-4 minutes.
• Remove from heat.
• In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
• Shell the eggs.
• Add them to the jars.
• Remove the pickling spice bag from the vinegar mixture.
• Fill the jars with the scalding vinegar mixture.
• Seal and cool to room temperature.
• Refrigerate for at least a week, two is better.

BALSAMIC PICKLED EGGS

Steps:

• 1. Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. 2. Place the eggs in a clean glass jar, and pour the vinegar mixture over top. 3. Cover, and refrigerate for a few days -- the longer, the better! (they will keep for 2 weeks or so in the fridge, as long as they are still submerged in the brine) :-)