Save on Pinterest

Pickled Eggs with Beets and Hot Cherry Peppers

Total Time

Prep: 15 min. + chilling

Makes

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
Pickled Eggs with Beets and Hot Cherry Peppers Recipe photo by Taste of Home

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.

Recommended Video