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


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; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 186 mg cholesterol; 267 mg sodium. 586 mg potassium; 50 g carbohydrates; 4 g fiber; 44 g sugar; 9 g protein; 0 g trans fatty acid; 320 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 183 mcg folate; 0 mcg vitamin b12; 67 mg calcium; 2 mg iron;