Really Hot Purple Pickled Eggs

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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Latest Reviews

"To make this tart and creamy blue ribbon pie, egg yolks, lime juice and condensed milk are stirred..." - chef john

"I'm looking to make a really good roast for Christmas. I've made lots of roasts, but never anything that was great. I'm wondering what cut of meat I should use? Also, I would like to try the red wine, since I recall having a delicious roast once and was told they used red wine. Does it matter what ... " - kaila r.

"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1

"Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans..." - cheryl riccioli

"I tried this today, minus the celery seed, added minced garlic. I only had thinly sliced, boneless, skinless chicken breast on hand, so used that. I loved it, and will try it again using different hot sauces (we have at least a dozen kinds in the pantry b/c of DH). DH enjoyed it, as well as my ... " - miss tinkerbell

"Spaghetti sauce and three kinds of Italian cheeses make a surprisingly quick and budget-friendly baked ziti that's perfect for a weeknight meal." - v monte

Happy cooking...