Pickled Eggs with Beets and Hot Cherry Peppers

Name: Pickled Eggs with Beets and Hot Cherry Peppers
Prep time: 15 min
Total time: 15 min
Yield: 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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 12 servings.

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

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

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.

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