Really Hot Purple Pickled Eggs
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 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
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.
© Jim Catanich