Really Hot Purple Pickled Eggs

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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 cup sugar

10 small fresh hot chile peppers of your choice,

halved

1/3 cup hot sauce

3 tbsps. cayenne pepper

2 tbsps. 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

 

Hardboil and peel eggs. Place in heatproof bowl.

Combine all remaining ingredients in a medium saucepan

and bring to boil. Reduce heat and simmer until beet

slices are tender, about 15 minutes.

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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