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Pickled Eggs with Beets and Hot Cherry Peppers

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Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Judie Thurstenson, Colcord, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Test Kitchen Approved

Pickled Eggs with Beets and Hot Cherry Peppers

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Yield: 12 servings
Prep: 15 min
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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
Text Ingredients

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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