Name: Tickled Pink Pickled Eggs or Pretty in Pink Pickled Eggs
Prep time: 30 min
Cook time: 120 h
Total time: 120 h 30 min
Yield: 24 pickled eggs plus beets and onions, 24 serving(s)
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

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Recipe by Piper Lee

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Tickled Pink Pickled Eggs or Pretty in Pink Pickled Eggs created by sheepdoc

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:: 120hrs 30mins
Serves:
Yields:
Units:

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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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RECIPE MADE WITH LOVE BY

@Piper Lee

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@Piper Lee

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"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."

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review by sheepdoc

10/9/2016

I've never had pickled eggs before, so I don't have anything to compare it to. However, it seemed too vinegar-y and could use some other spices. Very pretty and the onions and peppers were great.

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photo by sheepdoc

10/7/2016

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review by threeovens

9/21/2009

These were easy and came out very well. I have never had pickled eggs before, but wanted to try them. I have to admit that they are an acquired taste! Luckily, I acquired that taste. I did not find them very hot. Made for PAC, Fall 2009.

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photo by threeovens

9/21/2009

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review by Mrs.Jack

10/28/2008

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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