Because y 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.
- 1 can (15 ounces) whole beets, undrained
- 4 cups cider vinegar
- 12 hard-cooked eggs
- 8 pickled hot cherry peppers
- 6 pearl onions
- 2 garlic cloves, sliced
- 1/2 teaspoon salt
- Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight. Yield: 12 servings.
Originally published as Pickled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p243
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