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CATEGORY CUISINE TAG YIELD
Eggs 1 Servings

INGREDIENTS

4 c White vinegar
1 c Water
1 Onion, chopped
1 T Salt
2 Dozen small or medium
hard-cooked eggs peeled
1 Jar, 16-ounce sliced hot
jalapeno peppers or the
equivilent in fresh
sliced
peppers
1 T Bottled hot pepper sauce

INSTRUCTIONS

In a large saucepan, combine the vinegar, water, onion, and salt.
Bring to boiling. Simmer, uncovered, for 10 minutes. Remove from heat.
Place eggs in clean hot jars.  Stir undrained peppers and hot-pepper
sauce into vinegar mixture.  Pour over eggs, dividing the peppers
evenly amoung jars. Store in  refrigerator up to 7    days.  To serve,
drain eggs. Slice, and serve with sour cream and additional  hot pepper
sauce or ground black pepper. Makes 2 quarts or 4 pints.  Posted to
EAT-L Digest 04 Sep 96  From:    BENDEL JODY
<bendel@MHD1.MOORHEAD.MSUS.EDU>  Date:    Wed, 4 Sep 1996 21:12:55
-0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 405
Calories From Fat: 94
Total Fat: 12.8g
Cholesterol: 424.3mg
Sodium: 7234.1mg
Potassium: 1626.7mg
Carbohydrates: 78g
Fiber: 5.4g
Sugar: 12.6g
Protein: 17.3g


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