Taste of Home
Pickled Eggs with Beets and Hot Cherry Peppers
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
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1 can (15 ounces) whole beets, undrained
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4 cups cider vinegar
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12 hard-boiled large eggs
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8 pickled hot cherry peppers
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6 pearl onions
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2 garlic cloves, sliced
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1/2 teaspoon salt
Directions
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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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