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Pickled Eggs with Beets and Hot Cherry Peppers

 Pickled Eggs with Beets and Hot Cherry Peppers
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.
12 ServingsPrep: 15 min. + chilling

Ingredients

  • 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

Directions

  • Drain beets, reserving 1/2 cup juice. Place in a large glass bowl;
  • add the remaining ingredients. Cover and refrigerate overnight.
  • Yield: 12 servings.
Nutritional Facts: 1 serving equals 100 calories, 6 g fat (2 g saturated fat), 212 mg cholesterol, 297 mg sodium, 5 g carbohydrate, 1 g fiber, 7 g protein.