Ingredients
1 can (15 ounces) whole beets, undrained4 cups cider vinegar12 hard-boiled large eggs8 pickled hot cherry peppers6 pearl onions2 garlic cloves, sliced1/2 teaspoon salt
Preparation
Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight.
