Ingredients
24
24 servings
- •24 eggs
- •2 onions, sliced
- •2 cups balsamic vinegar
- •4 cups water
- •4 tablespoons white sugar
- •20 cloves garlic, mashed into a paste
- •35 peppercorns
- •½ cup beet juice (see Cook's Note)
- •6 fresh green and red cayenne chiles, halved lengthwise
Instructions
- 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.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 109
- Carbohydrate: 10g
- Fat: 5g
- Fiber: 1g
- Protein: 7g
- Sugar: 6g
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