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

"This is delicious! Mine turned out a bit like vodka sauce somehow. I sauteed the veggies in the oil and butter using my instant pot, then added everything else before pressure cooking for a few minutes as someone else suggested. A bit extra on sugar and some honey for bitter ... " - shoni w.

"Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and topped with..." - joan

"is there a truck to adding the cream cheese where it doesn't circle? I've the recipe and it tastes great but the crea. cheese juat doesn't fully break down." - seamus m.

"To Die For Blueberry Muffins - Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe." - dakota kelly

"Awesome Broccoli-Cheese Casserole Recipe and Video - My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!" - chef john

"Cinnamon-spiced apples are baked with a sweet oat crumble topping in this easy apple crisp...." - denise

Happy cooking...