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

  1. 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
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