Really Hot Purple Pickled Eggs
From "License to Grill" by Scheslinger and Willoughby
1 dozen large eggs
1 quart cider vinegar
1 beet about the size of a baseball, peeled and thinly sliced
1/2 c sugar
10 small fresh hot chile peppers of your choice, halved (this is too hot for me, I do 5)
1/3 c Tabasco sauce
3 T cayenne
2 T coriander seeds
1 whole nutmeg, smashed to pieces with a hammer
1 t ground cinnamon
pinch ground mace
s and p to taste
1. Cook the eggs in boiling water for 10 minutes. Drain, plunge into ice water to stop the cooking process, drain again, and peel. Place in a medium bowl.
2. In a medium saucepan, combine all of the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer vigorously until the beet slices are tender, about 15 minutes.
3. Pour the hot liquid over the eggs and refrigerate. You can eat them as soon as they cool, but they will be better in a day or two. These will last, covered and refrigerated, for about 1 month.