Description
These balsamic pickled eggs are a delicious and tangy addition to any meal or snack, perfect for elevating your salads or enjoying on their own.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup balsamic vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1 garlic clove, crushed
- 1 bay leaf
- 1 tablespoon whole black peppercorns
Instructions
- In a saucepan, combine balsamic vinegar, water, sugar, salt, garlic, bay leaf, and peppercorns. Bring to a boil, stirring until sugar dissolves.
- Remove from heat and let it cool for about 10 minutes.
- Place hard-boiled eggs in a clean jar. Once the vinegar mixture cools, pour it over the eggs, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before enjoying.
Notes
- For best flavor, let the eggs pickle for 3-5 days.
- These eggs can be stored in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 2g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg