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Pickled Eggs with Beets and Hot Cherry Peppers

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12 servings

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.

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Reviews

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  • gran E
    Feb 25, 2013

    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.