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Title: Pickled Eggs w/Beets & Hot Cherry Peppers
Categories: Eggs, Vegetables, Chilies
Yield: 12 servings

15 oz Can whole beets; undrained
4 c Cider vinegar
12 lg Hard-boiled eggs
8 Pickled hot cherry peppers
6 Pearl onions
2 cl Garlic; sliced
1/2 ts Salt

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

Judie Thurstenson, Colcord, Oklahoma

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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