Tickled Pink Pickled Eggs or Pretty in Pink Pickled Eggs

My mom made these all the time when I was a little girl and I loved them. These eggs are such a pretty color when they're done and although they look nice they're very spicy and bite you back when you bite into them! They're quite pretty sliced over a salad or as an appetizer on the buffet table or just eat the yummy things for no other reason than the fact that you want a cute, spicy, pickled egg! They get their gorgeous color from the beets which are delish too. The onion rings can be used to garnish a salad as well. Heck, use all the goodies from the jar; you just can't go wrong with this one.

• Ready In: 120 hrs 30 mins
• Serves: 24
• Yields: 24 pickled eggs plus beets and onions

Ingredients

• 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

Directions

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!