Pickled Eggs III
As a last-minute side dish, make this recipe. Pickled eggs with a light spice are always delicious, especially when paired with cheese and bread.
Put the eggs in a big pot and pour cold water over them.
Once the water has reached a rolling boil, turn off the heat.
For 10 to 12 minutes, cover the eggs and let them sit in hot water.
Peel off after removing from hot water.
Combine the tarragon vinegar, water, sugar, salt, celery seeds, garlic, and bay leaves in a medium saucepan over medium heat.
After bringing to a boil, simmer for 30 minutes.
Set apart for cooling.
Pour the mixture over the eggs, then cover and chill for two to three days.