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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Because y grandmother didn't measure anything when she cooked, I had to guess when I decided to duplicate her recipe for pickled eggs. The color becomes more intense the longer they marinate. Ingredients:
1 can (15 ounces) whole beets, undrained |
4 cups cider vinegar |
12 hard-cooked eggs |
8 pickled hot cherry peppers |
6 pearl onions |
2 garlic cloves, sliced |
1/2 teaspoon salt |
Directions:
1. Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight. Yield: 12 servings.
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