Name: Lance's Balsamic Pickled Eggs
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Eggs - 24; Onions, sliced - 2; Balsamic Vinegar - 2 cups; Water - 4 cups; White sugar - 4 tablespoons; Garlic, mashed into a paste - 20 cloves; Peppercorns - 35; Beet juice (see Cook's Note) - ½ cup; Fresh green and red cayenne chiles, halved lengthwise - 6

Ingredients for - Lance's Balsamic Pickled Eggs

1. Eggs 24

2. Onions, sliced 2

3. Balsamic Vinegar 2 cups

4. Water 4 cups

5. White sugar 4 tablespoons

6. Garlic, mashed into a paste 20 cloves

7. Peppercorns 35

8. Beet juice (see Cook's Note) ½ cup

9. Fresh green and red cayenne chiles, halved lengthwise 6

How to cook deliciously - Lance's Balsamic Pickled Eggs

1 . Stage

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 . Stage

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.