Pickled Eggs III
Welcome back to the third installment of Pickled Eggs, where we continue our exploration of the delightful world of pickled eggs. In this edition, we will delve even deeper into the various methods, flavors, and recipes for creating these tangy, savory treats. Whether you are a pickling enthusiast or a curious beginner, there is something for everyone in Pickled Eggs III.
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
2 days
Total Time:
2 days 55 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Step 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.
Step 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.
Step 3
Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Nutrition Facts (per serving)
80
Calories
5g
Fat
3g
Carbs
6g
Protein
Complement
As we journey through the pages of this book, you will discover new and exciting ways to pickle eggs, from classic recipes to innovative flavor combinations. You will learn about the different types of vinegar, spices, and herbs that can be used to create unique and delicious pickled eggs. We will also explore the cultural and historical significance of pickled eggs, as well as the many ways they can be enjoyed, from a simple snack to a gourmet addition to salads and sandwiches. So, grab a jar and get ready to pickle your way to egg-citing new flavors with Pickled Eggs III.
