Description
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!!!
Ingredients
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 4 days
Servings: 24