2 dozen eggs, hard boiled and peeled
4 sprigs tarragon or 1 tbsp. dried
8 cloves garlic, slivered
1 1/2 qt. cider vinegar
1 tsp. mustard seed
2 bay leaves
1 tsp. cardamom seed
2 tsp. black peppercorns
2 tsp. salt
1 1/2 tbsp. sugar

Pack eggs in 4 (1 pint) jars with 1 sprig tarragon and 2 cloves garlic in each. Combine remaining ingredients in a pot and bring to a boil. Simmer gently 15 minutes. Strain the hot vinegar over the eggs. Seal. Process in boiling water bath 10 minutes. Makes 4 pints.