Pickled Eggs III

Ingredients

• 2  bay leaves 
• 0.5 teaspoon celery seed 
• 12  eggs 
• 1 clove garlic minced
• 1 teaspoon salt 
• 1 cup tarragon vinegar 
• 1 cup water 
• 2 tablespoons sugar white

Equipment

• sauce pan

Directions

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.
2. Remove from hot water, cool and peel.
3. 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.
4. Pour mixture over eggs; cover and refrigerate for 2 to 3 days.