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




  • 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, (2 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 186 mg cholesterol, 267 mg sodium, 50 g carbohydrates, 4 g fiber, 44 g sugar, 9 g protein.