Purpled pickled eggs with sweet spices
1 dozen large eggs
4 cups cider vinegar
1 beet about the size of a baseball, peeled and thinly sliced
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1/2 cup sugar
2 tablespoons coriander seed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch of ground mace
4 to 8 dashes of hot pepper sauce (optional)
Salt and freshly cracked black pepper
Makes 1 dozen.
Place eggs in a medium saucepan with water to cover and bring to a boil over high heat. Remove from the heat, cover and let stand 10 minutes. Drain eggs, dunk them in cold water, drain again and peel them. Puncture each egg lightly in several places with a fork to help the pickling liquid penetrate; set aside in a non-reactive bowl.
In the same saucepan, combine all the remaining ingredients and bring to a boil over high heat. Reduce heat to medium and simmer vigorously until the beet slices are tender, about 15 minutes.
Pour hot liquid over the eggs, cover and refrigerate. These pickles will keep, covered and refrigerated, about 12 months.
Nutritional information per egg: 126 calories (35 percent from fat), 5 grams total fat (2 grams saturated), 216 milligrams cholesterol, 15 grams carbohydrates, 6 grams protein, 70 milligrams sodium, 1 gram dietary fiber.