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     Title: Pickled Eggs With Beets & Hot Cherry Peppers
Categories: Eggs, Vegetables, Chilies
     Yield: 12 servings

    15 oz Can whole beets; undrained
     4 c  Cider vinegar
    12 lg Eggs; hard-boiled
     8    Pickled hot cherry peppers
     6    Pearl onions
     2 cl Garlic; sliced
   1/2 ts Salt

 Drain beets, reserving 1/2 cup juice. Place in a large glass bowl;
 add the remaining ingredients. Cover and refrigerate overnight.

 Recipe by Judie Thurstenson, Colcord, Oklahoma

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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