Adding chiles to the spice mix gives these pickled eggs more complex flavor and the beets, those give stunning color.

Kate Ramos
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

40 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan combine beets and garlic. Cover with lightly salted water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until beets are easily pierced with a knife; drain.

  • In the same saucepan combine 1 cup water, the sugar, vinegar, 1 tablespoon kosher salt, the peppercorns, spice mix, bay leaves, and arbol chiles. Bring to boiling, whisking to dissolve sugar.

  • Divide beets, garlic, eggs, bay leaves, and chiles among three clean pint canning jars. Pour hot brine over top to cover, leaving 1/4-inch headspace. Seal. Chill overnight or up to 1 week. Makes 6 servings.

Nutrition Facts

284 calories; fat 5g; cholesterol 186mg; saturated fat 2g; carbohydrates 50g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 44g; protein 9g; vitamin a 320.4IU; vitamin c 9.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.6mg; vitamin b6 0.3mg; folate 182.6mcg; vitamin b12 0.4mcg; sodium 267mg; potassium 586mg; calcium 67mg; iron 2.2mg.