How to make it

  • Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature.
  • Place the eggs in a clean glass jar, and pour the vinegar mixture over top.
  • Cover, and refrigerate for a few days -- the longer, the better! (they will keep for 2 weeks or so in the fridge, as long as they are still submerged in the brine) :-)

Reviews & Comments 4

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  • lovebreezy 13 years ago
    I have some balsamic I've been wanting to use up -- thanks for the post.
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  • maureenlaw 13 years ago
    Have to make these soon! I've been on a hard-boiled egg kick lately, and I'm sure to love these. High 5
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    " It was excellent "
    momo_55grandma ate it and said...
    definitely differnt wonderfully delicous love the onion aspect of this high5 thanks
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    " It was excellent "
    lacrenshaw ate it and said...
    Gotta love those pickled eggs, grumble! The balsamic twist is very interesting. You got my ^5.
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