Lance s Balsamic Pickled Eggs

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

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.