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 - Gatherin of the Orange - by Rick Nikolich. In July of 1998 I was talking to fellow Allis Chalmers collector Mike Schilling about the annual "Gathering of The Orange" AC show coming up in August of 1999. He got this wild idea that we should get a convoy of AC tractors and drive them from Charlotte, Michigan 105 miles to LaGrange, Indiana.
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