Tickled Pink Pickled Eggs or Pretty in Pink Pickled Eggs
photo by sheepdoc
- Ready In:
- 120hrs 30mins
- Ingredients:
- 5
- Yields:
-
24 pickled eggs plus beets and onions
- Serves:
- 24
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
- 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!
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Reviews
-
Wow-these eggs really pack a punch! I like this recipe as an alternative to the normal pickle tasting/sweet ones and I couldn't resist because of the color! They are a great addition in cobb salad, potato salad, tuna salad. Make a great egg salad-a little mayo and sweet pickles-on wheat crackers! Thank you, Piper Lee, for a great recipe!!! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
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Hot stuff to say the least and just loved the color even after only three days in the jar. Will do these again but found that a full jar of hot chili peppers was just too much for our taste buds. I'll decrease that amount by half the next time around and there definitely will be a next time. Thanks for sharing this recipe Piper Lee, my boys just loved these!
RECIPE SUBMITTED BY
Piper Lee
Medford, Oregon
Born and raised in Oregon, I am a Scots-Irish girl at heart and temperament. I am the mother of 5 intelligent, beautiful souls. I love spending time with my husband and children.