Lances Balsamic Pickled Eggs

A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don’t worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!

Step: 1

Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them.

Step: 2

Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.

Per Serving: 109 calories; protein 7g; carbohydrates 9.6g; fat 5.1g; cholesterol 185mg; sodium 166.9mg.

Great taste and not difficult to make , these snack work for any crowd or gathering . When throwing a get-together , large or few people , you should don’t forget the delicious snacks . We’ve gathered of our best appetizer recipes that are sure to impress your guests. From lips to spreads and everything in between, you’re sure to find the perfect snacks for any occasion .

For your holiday party, make sure to try the Cranberry roll of balls . If you’re cracked for time, the speedy Classic Cheese Tray is your go-to .