Pickled Eggs III recipe
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- 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 caloriescarbohydrate: 2.6 gcholesterol: 186 mgfat: 5 gfiber: : -protein: 6.3 gsaturatedFat: 1.6 gservingSize: -sodium: 264 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Pickled Eggs III
Directions
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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.