T
ool & D
ie page 27
Tool & Die
page 27
T
om
A
round
T
he
W
orld's
B
alsamic
P
ickled
E
ggs
These are my favorite pickled eggs. They
are a great snack or appetizer. They are
brownish in color, so if you serve them
to guests, they are sure to be a conver-
sation starter! They also have a sweet
taste to them with a great garlic finish.
You can vary the vinegar to suit your
taste or color preference.
Enjoy!
12 Eggs
1 Onion, sliced
1 ¼ cups Balsamic Vinegar
1 ¼ cups Water
3 Tablespoons Brown Sugar
10 Cloves Garlic, crushed (or use
minced)
Place eggs in a saucepan and cover with
cold water. Bring water to a boil and
immediately remove from heat. Cover
and let eggs stand in hot water for 10 to
12 minutes. Remove from hot water,
cool, and peel.
Place the onion, balsamic vinegar, wa-
ter, sugar, and garlic in a saucepan over
high heat. Bring to a boil, then remove
from stove top, and allow to cool to
room temperature. Place the eggs in a
glass jar, and pour the vinegar solution
over top. Cover, and refrigerate for 4
to 5 days before serving; the longer the
better!