Submitted by: Arlene
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 20
Pickled eggs are a great snack or side dish. I've made these for years. I substitute coconut sugar for white sugar & you can't tell the difference! They store in the fridge for many months whether still sealed or opened because of all the vinegar! NOTE!!! These eggs are tangy. You can double the coconut sugar to make them less tangy.
20 egg
3 c. white wine vinegar
2 tsp. coconut sugar
1 tsp. sea salt
1/2 tsp. mustard seed
4 whole ground cloves
2 bay leaf
1 sml. sweet onion
Place eggs in a clean 2 quart jar. Boil 2-3 min. all ingredients EXCEPT onion slices & pour over eggs. Add onion slices (I put some onion on bottom & top of jar); seal & store in fridge. Ready to eat in 24 hrs. NOTE!!! These eggs are tangy. You can double the coconut sugar to make them less tangy.
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