Recipe - Pickled Jalapeno Eggs With A Punch

4 cup White vinegar
1 cup Water
1 md Onion, chopped
1 tablespoon Salt
2 Dozen small or medium
hardcooked eggs, peeled
1 Jar (16ounce) cut or sliced up hot
jalapeno peppers (or the
equivilent in fresh cut or sliced up
peppers)
1 tablespoon Bottled hot pepper sauce

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 hotpepper 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 EATL Digest 04 Sep 96

From: BENDEL JODY bendel@MHD1.MOORHEAD.MSUS.EDU

Date: Wed, 4 Sep 1996 21:12:55 0500