Lance's Balsamic Pickled Eggs

Name: Lance's Balsamic Pickled Eggs
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Cuisine: Global
Ingredients: 473 milliliters balsamic vinegar; 118 milliliters beet juice (see Cooks Note); 6 fresh green and red cayenne chiles, halved lengthwise; 24 eggs; 20 cloves garlic, mashed into a paste; 2 onions, sliced; 35 peppercorns; 946 milliliters water; 4 Tbsps white sugar

You can never have too many hor d'oeuvre recipes, so give Lance's Balsamic Pickled Eggs a try. This recipe makes 24 servings with 103 calories, 6g of protein, and 4g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up peppercorns, sugar, onions, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet.

Instructions

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Pot

Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them.

Ingredients you will need

Water

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.

Ingredients you will need

Balsamic Vinegar

Peppercorns

Ground Cayenne Pepper

Chili Pepper

Garlic

Onion

Juice

Sugar

Water

Beet

Equipment you will use

Sauce Pan

Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.

Ingredients you will need

Egg

Equipment

Sauce Pan

Pot

Ingredients

Servings:

473milliliters

balsamic vinegar 118milliliters

beet juice (see Cook's Note)6

fresh green and red cayenne chiles, halved lengthwise 24

eggs 20cloves

garlic, mashed into a paste 2

onions, sliced 35

peppercorns 946milliliters

water 4Tbsps

white sugar

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam). Reviewers quite like it with a 5 out of 5 star rating and a price of about 400 dollars per bottle.

Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam)

The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish.This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.