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 makes 12 servings

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

  • PREP

    15 mins

  • COOK

    40 mins

  • READY IN

    2 days 55 mins

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.

Nutrition

Calories: 80 kcal
Carbohydrates: 2.6 g
Cholesterol: 212 mg
Fat: 5 g
Fiber: 0 g
Protein: 6.3 g
Sodium: 264 mg

Related Recipes:

Yellow Pickled Eggs Easy Pickled Eggs Quebec Pickled Eggs Pickled Eggs from Egg Farmers of Ontario Pickled Eggs II Pickled Eggs Pickled Eggs I Emily’s Pickled Eggs Garlic Pickled Eggs Sweet Pickled Eggs