Balsamic Pickled Eggs Recipe

We have many many eggs at the moment, we will incubate some shortly and having killed half the chickens should reduce the new incoming numbers...

In the meantime we need to reduce the backlog somewhat. Having seen pickled eggs somewhere I felt inspired to give it a go. Doug isn’t keen on vinegar, but finds Balsamic ok, so I used that...

1.5 liter jar with water tight lid

15 eggs
1 1/2 cup (350ml) Balsamic vinegar
3/4 cup water
Some picking spices (I used the ones I use for chutney) approx 1 tsp
Half an onion (finely sliced)
1 clove garlic (finely sliced)
1 1/2 tblsp sugar

Put the vinegar, water, spices, onion, garlic and sugar in a pan and bring to the boil. Remove from heat and leave to cool.
Hard boil the eggs, then cool a bit and peel.
Put the eggs in a jar and pour over the other ingredients.

Leave for about a week in the fridge to mature. The eggs will go black on the outside. Should keep some months