PICKLED JALAPENO EGGS WITH A PUNCH

      Title: PICKLED JALAPENO EGGS WITH A PUNCH
  Categories: Picnic, Condiment
       Yield: 24 Servings
  
       4 c  Vinegar, white
       1 c  Water
       1 md Onion, chopped
       1 ts Salt
      24 md Eggs, hard cooked, peeled
      16 oz Jalapeno hot peppers, sliced
       1 ts Hot pepper sauce, bottled
       1    Sour cream, dairy
            Pepper, black
       2 qt Jars, or
       4 pt Jars
  
   Cynthia Protas Hodges of Ann Arbor, Michigan, considers a beach near
   the lighthouse at the Keweenaw Peninsula's McLain State Park "a truly
   beautiful" picnic spot. Cynthia's pickled eggs not only travel well,
   but their spiciness also warms you up when the weather turns cool on
   Michigan's Upper Penninsula.
   
   1.  In a large saucepan, combine vinegar, water, onion, and salt.
   Bring
       to boiling.  Simmer uncovered, for 10 minutes. Remove from heat.
   
   2.  Place eggs in clean, hot jars.
   
   3.  Stir undrained Jalapeno peppers and hot-pepper sauce into vinegar
       mixture.  Pour hot vinegar mixture over eggs, dividing jalapenos
   evenly
       among jars.  Replace lids.  Store in refrigerator for up to 7
   days.
   
   4.  To serve, drain eggs.  Slice, and serve with sour cream and
   additional
       pepper sauce or ground black pepper.
   
   Picnic Hint:  Carry the chilled eggs to the picnic site in a cooler.
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