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 - Machine Shops - by Curtis Von Fange. It is a story that repeats itself countless times. In the process of rebuilding a particular section of the tractor there is a broken part for which a replacement cannot be found. The parts houses find in their catalogue that it is unavailable. The dealerships call it a discontinued part. Salvage yards define it as hard to find or, even worse, rare. Everyone on the NET says, 'what is it?' But don�t despair there is another avenue that can be used to get that piece repaired. The local mach
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