Pickled Eggs 6 Hard-cooked eggs, peeled 125 mL (1/2 cup) Vinegar 250 mL (1 cup) Water 5 mL (1 tsp) Sugar 3 mL (3/4 tsp) Salt 2 mL (1/2 tsp) Peppercorns 5 Whole cloves � Bay leaf 1 Dried chili pepper Place hard-cooked eggs in a jar. In a small saucepan, combine other ingredients. Cover and bring to a boil. Simmer for 10 minutes over low heat. Strain liquid and cool to room temperature. Cover eggs with vinegar solution. Cover with lid and let stand in the refrigerator for at least 2 days before using. Makes 6 pickled eggs. Preparation time: 10 minutes. Cooking time: 10 minutes. Nutrients per serving (2 eggs): Calories: 154 Protein: 12.4 g Carbohydrate: 2.6 g Fat: 10.0 g Tips l Pickled eggs will keep several months without refrigeration if the container is unopened. Once opened, refrigerate and use within one month. Variation: l Super-easy Pickled Eggs: Drop peeled hard-cooked eggs into pickle juice. Refrigerate several days before using. For more recipes, visit our website, www.eggs.ab.ca.
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Today's Featured Article - Fordson Model N: Field Service Operations and Lubrication - by Anthony West. The daily or weekly servicing of any vehicle is of the utmost importance, and in days gone by when our favorite tractors were doing an important and Commercially vital job on the farm, these service operations would make a major difference to the running costs and economy of the farm. This being so, it surprises me to see how many enthusiasts attending rallies, shows etc, seem to be unaware of the importance of this constant attention. Possibly the modern machine with its 6,000 mile or even once
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