
Pickled Eggs with Beets and Hot Cherry Peppers
Total Time
Prep: 15 min. + chilling
Yield
12 servings
Because my grandmother didn't measure anything when she cooked, I had to guess when I decided to duplicate her recipe for pickled eggs. The color becomes more intense the longer they marinate. —Judie Thurstenson, Colcord, OK
Ingredients
- 1 can (15 ounces) whole beets, undrained
- 4 cups cider vinegar
- 12 hard-boiled large eggs
- 8 pickled hot cherry peppers
- 6 pearl onions
- 2 garlic cloves, sliced
- 1/2 teaspoon salt
Directions
- Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight.
Nutrition Facts
1 each: 100 calories, 6g fat (2g saturated fat), 212mg cholesterol, 297mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 7g protein.
Because my grandmother didn't measure anything when she cooked, I had to guess when I decided to duplicate her recipe for pickled eggs. The color becomes more intense the longer they marinate. —Judie Thurstenson, Colcord, OK
Recipe Creator
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