Pickled Eggs

Go to recipe
Stay with me here. I’m serious. You probably looked at the title of this recipe and thought “Hello 1950’s housewife” and you aren’t exactly wrong since I found it buried in my grandma’s recipe box and she was indeed, a 1950’s housewife. But I took a look at the ingredients, specifically Tarragon vinegar, and was intrigued. Thank goodness I was because it turns out that not only is this recipe easy but it’s definitely a keeper! All I’m going to say is, don’t knock it till you’ve tried it.

Here are your ingredients, 2 cups Tarragon vinegar, 1 cup water, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon celery seed, 1 clove minced garlic & 2 bay leaves.

You also need a dozen hardboiled eggs. Peel them please. 🙂

Simmer all the ingredients except the eggs in a medium-sized saucepan for 30 minutes. Note: if you notice the liquid is getting a little low, add a few more tablespoons of vinegar.

Place your peeled eggs in a jar or container and pour the boiled ingredients over the eggs.

Place in the refrigerator for three days.

I’ll be honest, I’ve mostly been eating these eggs straight out of the jar. But I did actually decide to be an adult for a hot minute and made this incredible salad which included pickled beets and pickled green beans along with the pickled eggs. Apparently I’m obsessed and I’m okay with that.

Pickled Eggs

2 cups tarragon vinegar

1 cup water

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon celery seed

1 clove garlic, minced

2 bay leaves

1 dozen hardboiled eggs, peeled

  1. Into a medium-sized saucepan add the vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Over medium heat bring to a boil and simmer for 30 minutes.
  2. Place eggs in a jar or container. Pour boiled ingredients over the eggs and refrigerate for 3 days.

Leave a Reply

Your email address will not be published. Required fields are marked *