Chuckwagon: Pickled Eggs

Because it was difficult to keep eggs fresh without refrigeration, pickled eggs were a delicacy while on the trail. Once a cowboy got into town, he was able to get pickled eggs at his favorite tavern to add a little solid food to offset the beer and whiskey.

1-cup tarragon vinegar.                        ½ tsp celery seed.
1-cup water.                                               1 clove garlic, minced.
2 Tbs sugar.                                                2 bay leaves.
½ tsp salt.                                                   12 shelled, hard-boiled eggs.

Combine all ingredients in saucepan, except eggs. Simmer 30 minutes. Remove bay leaf. Cool. Pour over eggs in a crock or jar. Cover and refrigerate 2 to 3 days before eating.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.