Pickled Eggs III recipe

12 servings

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

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.

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.

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