Best 5 Lances Balsamic Pickled Eggs Recipes

BALSAMIC PICKLED EGGS

Balsamic Pickled Eggs image

These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!

Provided by gibsey23

Categories Appetizers and Snacks Pickled Egg Recipes

Time P4DT20m

Yield 6

Number Of Ingredients 6

Ingredients

6 eggs
½ onion, sliced
½ cup balsamic vinegar
½ cup water
1 tablespoon white sugar
5 cloves garlic, crushed

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!

Nutrition Facts : Calories 100 calories, Carbohydrate 7.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 75.9 mg, Sugar 5.8 g

LANCE'S BALSAMIC PICKLED EGGS

Lance's Balsamic Pickled Eggs image

A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!

Provided by Lanceb33

Categories Appetizers and Snacks Spicy

Time P4DT1h10m

Yield 24

Number Of Ingredients 9

Ingredients

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
½ cup beet juice (see Cook's Note)
6 fresh green and red cayenne chiles, halved lengthwise

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.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 9.6 g, Cholesterol 185 mg, Fat 5.1 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 166.9 mg, Sugar 6.4 g

LANCE'S BALSAMIC PICKLED EGGS

Lance's Balsamic Pickled Eggs image

A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!

Provided by Lanceb33

Categories Spicy Appetizers

Time P4DT1h10m

Yield 24

Number Of Ingredients 9

Ingredients

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
½ cup beet juice (see Cook's Note)
6 fresh green and red cayenne chiles, halved lengthwise

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.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 9.6 g, Cholesterol 185 mg, Fat 5.1 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 166.9 mg, Sugar 6.4 g

BALSAMIC PICKLED EGGS

BALSAMIC PICKLED EGGS image

Categories Egg Appetizer Healthy Boil

Yield 12 each

Number Of Ingredients 6

Ingredients

12 hard boiled eggs, shells removed
1 medium sweet onion, sliced
1 cup balsamic vinegar
1/2 cup water
1 or 2 tbsp white sugar (depending on your desired sweetness level)
4 cloves garlic, crushed

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) :-)

PIERRE'S BLACK EGGS

Pierre's Black Eggs image

I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.

Provided by Pierre Dance

Categories < 60 Mins

Time 31m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

18 large eggs, at room temperature.
2 cups balsamic vinegar
1 cup water
2 tablespoons pickling spices, tied in cheese cloth
8 -10 cloves garlic, peeled
4 serrano chilies, seeded,devained,quartered lengthwise
2 bay leaves, one per jar
1 small yellow onion, thinly sliced
12 dried tepin chilies or 6 dried japone chilies, will work

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.