In a large saucepan, combine the vinegar, water, onion, and salt. Bring to boiling. Simmer, uncovered, for 10 minutes. Remove from heat. Place eggs in clean hot jars. Stir undrained peppers and hot-pepper sauce into vinegar mixture. Pour over eggs, dividing the peppers evenly amoung jars. Store in refrigerator up to 7 days. To serve, drain eggs. Slice, and serve with sour cream and additional hot pepper sauce or ground black pepper. Makes 2 quarts or 4 pints. Posted to EAT-L Digest 04 Sep 96 From: BENDEL JODY
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|Serving Size: 1 Serving (2718g)|
|Recipe Makes: 1|
|Calories from Fat: 969 (50%)|
|Amt Per Serving||% DV|
|Total Fat 107.7g||144 %|
|Saturated Fat 33.1g||166 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 4466.9mg||1374 %|
|Sodium 1926.3mg||66 %|
|Potassium 3285.4mg||86 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 56.8g|
|Protein 144.5g||206 %|
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Calories per serving: 1952
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