Description
Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.
Ingredients
- 12 eggs
- 1 cup tarragon vinegar
- 1 cup water
- 2 tablespoons white sugar
- 1 teaspoon salt
- ½ teaspoon celery seed
- 1 clove garlic, minced
- 2 bay leaves
Instructions
- Place eggs 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.
- 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.
- Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 2 days
Servings: 12