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

1. In a gallon jar dump in the yellow chili peppers, juice and all.
2. Then dump in the undrained beets over the peppers.
3. Place the sliced onion rings on top of the beets.
4. Then place the shelled, whole eggs in on top of the onion rings.
5. Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
6. Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
7. 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.
8. 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)