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
- 6 large eggs
- 0.5 medium onion , sliced
- 0.5 cups balsamic vinegar
- 0.5 cups water
- 5 cloves garlic , crushed
- 1 tablespoon white sugar
Instructions
-
1
Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.
-
2
Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.
-
3
Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.
Nutrition Facts
Per serving
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