Pickled Eggs III recipe

All Recipes Appetizers and Snacks Pickled Egg Recipes

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

Nutrition Info

80.4 calories
carbohydrate: 2.6 g
cholesterol: 186 mg
fat: 5 g
fiber: : -
protein: 6.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 264 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.

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