- 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.
Reviews for Pickled Eggs with Beets and Hot Cherry Peppers
"Although I haven't made this recipe, it is similar to the one I make, only mine is much easier. I hard boil 12 eggs, use 1 -1 1/2 cans of Aunt Nellies pickled beets, about 1/3 to half a jar of Texas Pete pepper sauce. It has the small peppers in it. Let this set overnight,or for more kick 2-3 days. This is our snack when we all get together to camp down on the river."