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Really Hot Purple Pickled Eggs
- 1 dozen large eggs
- 1 qt cider vinegar
- 1 large beet, peeled and thinly sliced
- 1/2 c sugar
- 10 small fresh hot chile peppers of your choice, halved
- 1/3 c Tabasco (anti-Tabasco faction may feel free to substitute)
- 3 TB cayenne pepper
- 2 TB coriander seeds
- 1 whole nutmeg, smashed to pieces (or 1 tsp ground nutmeg)
- 1 tsp cinnamon, or a couple of smashed cinnamon sticks
- 1 pinch mace
- salt and freshly ground pepper to taste
1. Hardboil and peel eggs. Place in heatproof bowl.
2. Combine all remaining ingredients in a medium saucepan and bring to
boil. Reduce heat and simmer until beet slices are tender, about 15 minutes.
3. Pour the hot liquid over the eggs, cover, and refrigerate. You can eat
them as soon as they are cool, but they will be better in a day or two.
They will keep for a month.
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