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Ingredientes
- 4 c. White vinegar
- 1 c. Water
- 1 med Onion, minced
- 1 Tbsp. Salt
- 2 doz small or possibly medium hard-cooked Large eggs, peeled
- 1 jar (16-oz) sliced warm jalapeno peppers (or possibly the equivilent in fresh sliced peppers)
- 1 Tbsp. Bottled warm pepper sauce
Direcciones
- In a large saucepan, combine the vinegar, water, onion, and salt. Bring to boiling. Simmer, uncovered, for 10 min. Remove from heat.
- Place Large eggs in clean warm jars.
- Stir undrained peppers and warm-pepper sauce into vinegar mix. Pour over Large eggs, dividing the peppers proportionately amoung jars. Store in refrigerator up to 7 days.
- To serve, drain Large eggs. Slice, and serve with lowfat sour cream and additional warm pepper sauce or possibly grnd black pepper.
- Makes 2 qts or possibly 4 pints.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1329g | |
| Calories 243 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7133mg | 297% |
| Potassium 866mg | 25% |
| Total Carbs 18.29g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.06g | 5% |
| Protein 1.28g | 2% |
