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 - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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