Pickled Eggs Iii

1. 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. 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. 3

   Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.