Tickled Pink Pickled Eggs Or Pretty In Pink Pickled Eggs
- 2 dozen hard-boiled eggs, shelled
- 2 (15 ounce) cans whole baby beets, undrained (use a good quality canned beet for the best color and can size is approximate.)
- 1 (8 ounce) jar hot chili peppers (these are small hot yellow peppers and jar size is approximate)
- 1 large onion, sliced into rings
- apple cider vinegar
- In a gallon jar dump in the yellow chili peppers, juice and all.
- Then dump in the undrained beets over the peppers.
- Place the sliced onion rings on top of the beets.
- Then place the shelled, whole eggs in on top of the onion rings.
- Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
- Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
- As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
- Enjoy!
eggs, baby beets, hot chili peppers, onion, apple cider vinegar
Taken from www.food.com/recipe/tickled-pink-pickled-eggs-or-pretty-in-pink-pickled-eggs-160948 (may not work)