Tickled Pink Pickled Eggs or Pretty in Pink Pickled Eggs

Recipe by Piper Lee
READY IN: 120hrs 30mins


  • 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


  • 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!