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 ½ 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 - The David Brown Rose Badge - by Samuel Kennedy. In the 13th century civil war was raging in England. Two English noblemen were involved in a conflict which became known as the War of the Roses. The Duke of York had as his emblem a white rose and the Earl of Lancaster had a red rose. Today the white rose is the official emblem of the county of Yorkshire and the red rose has been adopted by the neighboring county of Lancashire.
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