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Pickled Eggs III


"Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses."
Original recipe yield: 12 servings.
Prep Time:
15 Minutes
Cook Time:
40 Minutes
Ready In:
2 Days 55 Minutes
Servings:
12

INGREDIENTS:

  • 12 eggs
  • 1 cup tarragon vinegar
  • 1 cup water
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1 clove garlic, minced
  • 2 bay leaves

DIRECTIONS:

  1. Place egg in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel..
  2. In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
  3. Pour mixture over eggs; cover and refrigerate for 2 to 3 days.