| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
White vinegar |
| 1 |
c |
Water |
| 1 |
md |
Onion, chopped |
| 1 |
tb |
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 |
tb |
Bottled hot pepper sauce |
|
7 |
days. |
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
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
A Message from our Provider:
“Either Jesus pays or you do”