Balsamic Pickled Egg Recipe
This balsamic pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. It is also great because pickled eggs can be made plain or with different flavors. This balsamic pickled egg recipe results in a delicious and colorful treat!
This balsamic pickled egg recipe results in a tangy delicious treat and the eggs turn out such a beautiful and interesting color!
What are pickled eggs? Just what it sounds like – a peeled hard-boiled egg that is soaked in a pickling brine made from water and vinegar with some sugar and salt. The brine is just poured over the hard-boiled eggs and the eggs absorb the wonderful flavor.
Making pickled eggs is also a great way to preserve eggs from your hens if you have an abundance!
Pickling makes a somewhat bland hard-boiled egg burst with flavor! This method has been used to preserve eggs for many years. The pickled eggs should be stored in the refrigerator.
Today pickled eggs are commonly found at bars, convenience stores, and the grocery store, but they’re so easy to make yourself!
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor.
You can use different containers for the eggs. A quart jar holds about 7 to 10 eggs without squishing them. A quart requires about 2 cups of the brine.
Ingredients for Balsamic Pickled Egg Recipe
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 cup balsamic vinegar
- 1 cup water
- 2 Tbsp Sugar
- 2 Tbsp Salt
- Optional: Sliced Onions, garlic (I used 1 tsp minced garlic)
Detailed Steps for Balsamic Pickled Egg Recipe
The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. Peel the eggs.
Prepare the pickling brine/sauce by adding the balsamic vinegar, water, salt and sugar to a large pot and heat until the salt and sugar are dissolved.
Place the eggs in the jar.
Pour the brine into the jar to fill the jar up to 1/4 inch headspace.
Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.
Enjoy!
These balsamic pickled eggs are so delicious and turn out such a wonderful and interesting color.
I plan to take them as an appetizer for the next get-together! It’s great to have them in the refrigerator for those last-minute parties! Also try my mustard pickled egg recipe, dill pickled egg recipe, spicy Cajun pickled egg recipe, jalapeno pickled egg recipe, buffalo sauce pickled egg recipe and beet pickled egg recipe.
See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
Some of my canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Balsamic Pickled Egg Recipe
This balsamic pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. The eggs turn out a beautiful and interesting color!
Ingredients
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 cup balsamic vinegar
- 1 cup water
- 2 Tbsp Sugar
- 2 Tbsp Salt
- Optional: Sliced Onions, garlic (I used 1 tsp minced garlic)
Instructions
1. The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. After the eggs cool, peel the eggs.
2. Place the eggs in the jar.
3. Prepare the pickling brine by adding the vinegar, water, salt, and sugar to a large pot and heat until salt and sugar dissolved.
4. Pour the brine over the eggs.
5. Fill the jar, leaving about 1/4 inch headspace.
6. Let sit for 30 minutes before adding the lid.
7. When the eggs cool to room temperature, place in the refrigerator.
8. Pickled eggs can be eaten after a couple hours, but for best results, let them pickle for 5-7 days to develop more flavor.
9.. Pickled eggs last 3 to 4 months in the refrigerator.
