Pickled Eggs with Beets and Hot Cherry Peppers

Total Time

Prep: 15 min. + chilling


12 servings

Updated: Jun. 27, 2023
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
Pickled Eggs with Beets and Hot Cherry Peppers Recipe photo by Taste of Home


  • 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


  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.