Lance's Balsamic Pickled Eggs Good Recipes

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Lance's Balsamic Pickled Eggs

"A outstanding (however mystery) recipe for pickled eggs primarily based upon the culture of bluenose recipes for pickled ears from frost-bitten travelers who, because of frostbite, have lost their ears and donated them to a neighborhood Alaskan bar/pub within the region as a gag, however still available to at the present time (03/04/2009) as an edible bar treat to the ones within the realize. Don't fear, those are simply pickled eggs with a few East Tennessee (Cocke County) tradition introduced. Note: These can provide for a completely foul smell from the consumer, so, company pay attention!!!"

Ingredients :

24 eggs
2 onions, sliced
2 cups balsamic vinegar
4 cups water
four tablespoons white sugar
20 cloves garlic, mashed right into a paste
35 peppercorns
half of cup beet juice (see Cook's Note)
6 sparkling green and pink cayenne chiles, halved lengthwise

Instructions :

Prep : 15M	Cook : 24M	Ready in : P4D

Place the eggs right into a large pot cowl with water by means of 1 inch. Cover the saucepan and bring the water to a boil over excessive warmness; take away from the heat and let the eggs stand inside the hot water for 15 mins. Pour out the new water and cool absolutely beneath cold strolling water; peel and vicinity in a glass jar huge sufficient to maintain them.
Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over excessive heat; convey to a boil and immediately eliminate from warmness. Allow the mixture to chill to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate four to five days earlier than serving.

Notes :

For24 eggs, I use the juice from one 12 ounce can of purple beets and reserve the drained beets for any other use.

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