Lance's Balsamic Pickled Eggs

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• 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.