Pickled Eggs
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Pickled Eggs

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.

Ingredients

    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

Directions

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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