Pickled Eggs with Beets and Hot Cherry Peppers
Total TimePrep: 15 min. + chilling
- 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
- Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight.
Nutrition Facts1 each: 100 calories, 6g fat (2g saturated fat), 212mg cholesterol, 297mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 7g protein.
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.
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