Really Hot Purple Pickled Eggs

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

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

Directions

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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