Pickled Eggs with Beets and Hot Cherry Peppers
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:
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Ingredients for - Pickled Eggs with Beets and Hot Cherry Peppers

1. 1 can (15 ounces) whole beets, undrained -
2. 4 cups cider vinegar -
3. 12 hard-boiled large eggs -
4. 8 pickled hot cherry peppers -
5. 6 pearl onions -
6. 2 garlic cloves, sliced -
7. 1/2 teaspoon salt -

How to cook deliciously - Pickled Eggs with Beets and Hot Cherry Peppers

1. Stage

Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight.

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