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Pickled Eggs III

SUBMITTED BY: Honda

"Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  2 Days 55 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Place egg 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. 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. Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2006 by krafty
great recipe MORE


 
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Nutritional Information
Pickled Eggs III

Servings Per Recipe: 12

Amount Per Serving

Calories: 83

  • Total Fat: 5g
  • Cholesterol: 212mg
  • Sodium: 258mg
  • Total Carbs: 2.8g
  •     Dietary Fiber: 0g
  • Protein: 6.3g

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