Pickled Eggs III Recipe
- 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
- 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.
