Garlic Pickled Eggs

Name: Garlic Pickled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 hard boiled eggs peeled; 4 tarragon or--; 1 tablespoon dried tarragon; 8 cloves garlic slivered; 1 1/2 quarts cider vinegar; 1 teaspoon mustard seed; 2 bay leaves; 1 teaspoon cardamom seed; 2 teaspoons peppercorns; 2 teaspoons salt; 1 1/2 tablespoons sugar

Eats Now Editorial Team · 111 kcal · General

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Garlic Pickled Eggs – a delicious recipe with eggs, tarragon, tarragon, garlic, cider vinegar, bay leaves. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 hard boiled eggs peeled
4 tarragon or--
1 tablespoon dried tarragon
8 cloves garlic slivered
1 1/2 quarts cider vinegar
1 teaspoon mustard seed
2 bay leaves
1 teaspoon cardamom seed
2 teaspoons peppercorns
2 teaspoons salt
1 1/2 tablespoons sugar

1
Pack the eggs in 4 one-pint jars with tarragon and 2 cloves garlic in each.
2
Combine remaining ingredients in a pot and bring to a boil. Simmer gently for 15 minutes Strain the hot vinegar over the eggs. Seal. Process for 10 minutes.

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 hard boiled eggs peeled, 4 tarragon or--, 1 tablespoon dried tarragon, 8 cloves garlic slivered, and more.

Yes, Garlic Pickled Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
111 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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