Pickled Eggs with Celery and Horseradish

1. 1

   Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs.

2. 2

   Chill in an ice bath, then peel and refrigerate.

3. 3

   To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil.

4. 4

   Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top.

5. 5

   Pour in the boiling mix and seal the jar.

6. 6

   Store in the fridge.

7. 7

   The eggs are ready to eat after 1 week.

8. 8

   They will keep in the refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.