These balsamic vinegar-pickled eggs are a great snack or appetizer. If you serve them to guests, their brownish color is sure to be a conversation starter. You can vary the vinegar to suit your taste or color preference.
INGREDIENTS
- 1 cup water
- 2 cup balsamic vinegar
- 6-8 eggs
- 1 small sweet onion
- 1 tbsp dijon mustard
- 1 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/4 tsp salt
DIRECTIONS
- Peel and thinly slice your onion.
- Put all of your ingredients into a small pot (water, vinegar, onion, mustard, cayenne pepper, onion powder and salt)
- Bring to a rolling boil and turn off the heat.
- Set the brine aside to cool down to room temperature.
- While the brine is cooling you can boil and peel your eggs.
- Place your eggs into a quart size jar and fully cover with your brine ingredients.
- Put the lid on the jar and lightly toss the contents.
- Put the jar in the refridgerator and let it sit for at least a week. Every couple of days give it a light toss to mix up the ingredients.
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