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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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