| | Directions | | In a large jar, dump in yellow chili peppers with the juice. Next add the beets, with juice. Next, place the sliced onion in the jar , followed by the eggs. Pour enough vinegar in jar to cover everything, making sure all ingredients are immersed in vinegar and juices. Put lid on jar or cover with plastic wrap; refrigerate 5-7 days. Enjoy the pretty pink eggs and beets! |
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| Ingredients | | - |  | 2 dozen hard boiled eggs, shelled |
| - | | 2 - 15 ounce cans whole baby beets (use good quality for the best color) |
| - | | 1 - 8 ounce jar hot chili peppers (small, hot, yellow peppers) |
| - | | 1 onion, peeled and sliced into rings (large) |
| - | | Vinegar |
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