Pickled Eggs with Celery and Horseradish

• 10 chicken or quail eggs
• 1 cup (250 ml) water
• 1 cup (250 ml) distilled white vinegar
• 1 1/2 tablespoons sugar
• 1 tablespoon mustard seeds
• 1 sprig tarragon
• 1 celery stalk, cut into matchsticks
• 2 slices fresh horseradish, each 1/4 inch (6 mm) thick

1. Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs.
2. Chill in an ice bath, then peel and refrigerate.
3. To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil.
4. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top.
5. Pour in the boiling mix and seal the jar.
6. Store in the fridge.
7. The eggs are ready to eat after 1 week.
8. They will keep in the refrigerator for up to 1 month.

chicken, water, white vinegar, sugar, mustard seeds, tarragon, celery stalk, fresh horseradish

Taken from www.epicurious.com/recipes/food/views/pickled-eggs-with-celery-and-horseradish-388967 (may not work)