Balsamic Pickled Eggs

1. 1

   1. 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.

2. 2

   2. Place the eggs in a clean glass jar, and pour the vinegar mixture over top.

3. 3

   3. 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) :-)

* Per serving · 4 servings · Values may vary.

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