Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.