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Pickled Eggs
1 doz. large eggs
(store
sideways for one day to center yolks)
1 1/2 qts. water (or more if
needed)
2 1/2 cups distilled white vinegar
1/2 cup beet juice (made
from boiling beets
in water and reserving the cooking liquid)
1/2
tbsp. whole cloves
1/2 tbsp. black peppercorns
2 tbsp. sugar
2
1/2 small red chili peppers
1 to 2 blades mace
1 whole star
anise
1 bay leaf
Gently place eggs in a large pot and cover with
at least 1 1/2 quarts water. Bring to a boil over
high heat and
reduce heat and simmer 10 minutes.
In the meantime sterilize jars
and lids.
Drain eggs and immediately crack shells and peel
them
under cold running water.
Combine the vinegar, beet juice, cloves,
peppercorns,
sugar, chilis, mace, star anise and bay leaf in a pitcher
and stir until sugar is dissolved.
Pack eggs in 2 quart jar and
cover with brine.
Screw on lid. The brine will not fill the jar but
the eggs need to move freely in the brine.
Refrigerate for five
days then serve with cold cuts,
cheese and cold beer.
The eggs keep
refrigerated for four weeks and are still
edible, although stronger up
to two months.
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