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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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 |
1/2 teaspoon celery seed |
1 clove garlic, minced |
2 bay leaves |
Directions:
1. 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.
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.
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