PREP: 25 minutes COOK: 8 minutes COOL: 2 hours CHILL: 24 hours MAKES: 8 eggs
1 15-oz. can sliced beets
1 cup cider vinegar
½ cup water
⅓ cup sugar
2 cloves garlic, sliced
1 tsp. mustard seeds
1 tsp. pickling salt
¼ tsp. crushed red pepper
8 hard-cooked eggs, peeled
1 sprig fresh dill
1. For brine, strain the beet liquid into a medium nonreactive saucepan, reserving sliced beets. Add the next seven ingredients (through crushed red pepper) to liquid in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 6 minutes, stirring to dissolve sugar. Stir in sliced beets; cook 2 minutes more. Remove from heat. Cool about 2 hours or until room temperature.
2. Place eggs and dill in a clean glass jar with a tight-fitting lid. If desired, add the sliced beets from the brine. Strain the brine over the eggs (and beets, if using) in the jar, covering them completely (if you don’t have enough brine, add a little more vinegar or water to cover). Screw on the lid tightly. Chill in the refrigerator 24 hours or up to 1 week, swirling the jar occasionally so eggs color uniformly.
Garam Masala Pickled Eggs: Prepare as directed, except omit the mustard seeds and dill; add 2 tsp. garam masala and 2 or 3 star anise to the brine.
Jalapeño Pickled Eggs: Prepare as directed, except omit beets, cider vinegar, and dill. Add 1½ cups white vinegar, an additional ½ cup water, 2 tsp. cumin seeds, and 1 seeded and chopped fresh jalapeño chile pepper (tip, page 107) to the brine. In Step 2, add 1 small onion, cut into thin wedges, and a sprig of fresh cilantro along with the eggs.
PER EGG, PLAIN OR VARIATIONS: 86 cal., 5 g fat (2 g sat. fat), 187 mg chol., 281 mg sodium, 3 g carb., 0 g fiber, 6 g pro.