Sorry about the bad picture, saving up for a new camera.



So my first attempt at balsamic pickled eggs was not quite what I was looking for. I wanted the flavors to be balsamic, black pepper, and coriander. The balsamic was overpowering and made the egg whites rubbery. the black pepper was evident and quite pleasant, however the coriander was lost in the mix. I revised the recipe for the amount of vinegar/water, and thanks to some advise from crafters on craftster, toasted the coriander and crushed it before making the pickles.They turned out beautifully.The RecipeBalsamic Pickled Eggs1 cup balsamic vinegar1/2 cup water2 Tablespoons white sugar2 Tablespoons black pepper2 Tablespoons whole corianderToast coriander in dry pan until aromatic. Crush coriander in mortar and pestle. Add everything in a small pot and simmer together 5 minutes. Pour into mason jar over hard boiled peeled eggs (approximately 8).All the flavors are evident and delicious. This is the pickled egg to be served at a posh cocktail party, to be sure.So whats next, you ask, beet pickled eggs with star anise? Or perhaps Spicy Indian pickled eggs? Any suggestions or votes welcome.More Pickled projects for your enjoyment,