Description
A tangy and flavorful recipe for balsamic pickled eggs that are perfect as a snack or appetizer.
Ingredients
Scale
- 2 cups water
- 1 cup balsamic vinegar
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 large hard-boiled eggs, peeled
- Fresh herbs (optional, for garnish)
Instructions
- In a medium saucepan, combine the water, balsamic vinegar, sugar, salt, black peppercorns, mustard seeds, garlic powder, and onion powder. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool to room temperature.
- Place the peeled hard-boiled eggs in a clean glass jar or container with a tight-fitting lid.
- Once the pickling liquid has cooled, pour it over the eggs, ensuring they are fully submerged. If necessary, add more vinegar or water to cover the eggs completely.
- Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to develop. For best results, let the eggs pickle for 3-5 days.
- When ready to serve, remove the eggs from the jar and slice them in half or enjoy them whole. Garnish with fresh herbs if desired.
Notes
- For a spicier version, add a few slices of jalapeño or a pinch of red pepper flakes to the pickling liquid.
- Experiment with different vinegars, such as apple cider or red wine vinegar, for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Balsamic Pickled Egg Recipe