A pickled egg thread! Whoa!
I love pickled eggs. We have a recipe that has worked out pretty good for a few years...
We store them in the refrigerator but people have told me they don't need to be refrigerated. Better safe than sorry though.
1 dozen large eggs
1 qt cider vinegar (4 cups)
1 large beet, peeled and thinly sliced
1/2 c sugar
10 - 12 small fresh hot chile peppers of your choice, halved (Serrano or Jalapeno work)
1/3 c Tabasco (a 2.0 - 2.64 ounce bottle works fine)
3 TB cayenne pepper
2 TB coriander seeds
1 whole nutmeg, smashed to pieces (or 1 tsp ground nutmeg)
1 tsp cinnamon, or a couple of smashed cinnamon sticks
1 pinch mace
salt and freshly ground pepper to taste
1. Hard boil and peel eggs. Place in heatproof bowl.
2. Combine all remaining ingredients in a medium saucepan and bring to boil. Reduce heat and simmer until beet slices are tender, about 15 minutes.
3. Pour the hot liquid over the eggs, cover, and refrigerate. You can eat them as soon as they are cool, but they will be better in a day or two. They will keep for a month.
To use the same brine for a second batch: Add about 8 oz. of fresh vinegar and a little more salt to the old brine before boiling. It will be almost as good as new. The sliced peppers perk up a sandwich, too.
Here's the finished product: