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.
Provided by Piper Lee
Categories Vegetable
Time P5DT30m
Yield 24 pickled eggs plus beets and onions, 24 serving(s)
Number Of Ingredients 5
Steps:
- 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!
Nutrition Facts : Calories 99, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 90.6, Carbohydrate 5.4, Fiber 1.2, Sugar 3.7, Protein 7.1
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