Description
A unique snack or appetizer combining hard-boiled eggs with tangy balsamic vinegar for a delightful fusion of taste and texture.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup balsamic vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cloves garlic, smashed
- 1 teaspoon whole black peppercorns
- Optional: Herbs or spices like dill or red pepper flakes
Instructions
- Start by hard boiling the eggs until they’re firm. Once cooked, carefully peel each egg.
- In a saucepan, combine balsamic vinegar, water, sugar, salt, smashed garlic, and whole black peppercorns.
- Heat the mixture over medium heat until it reaches a boil, then reduce to a simmer and let it cook for about 5 minutes.
- Place the peeled eggs in a clean jar or airtight container. Pour the hot pickling liquid over the eggs, ensuring they’re fully submerged.
- Allow the eggs to cool to room temperature. Once cooled, seal the jar and refrigerate for at least 24 hours to let the flavors meld.
Notes
To ensure freshness, store pickled eggs in the refrigerator in an airtight container. They can be kept for up to one week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg