Pickled Eggs

  • 2 qt mason jar
  • 29 large hard boiled eggs
  • 240g water
  • 240g distilled vinegar
  • 60g salt
  • 20g erythritol
  • Bay leaf
  • Mustard seed
  • Coriander seed
  • Clove powder
  • Onion powder
  • Celery seed
  • red food color

Hard boil eggs for 12 minutes. Cool down and peel eggs. In pot cook rest of the ingredients for few minutes. Pack eggs in jar and pour hot pickling solution over top. Add more equal parts water and vinegar to top off jar if needed. Store in fridge, taste improves with every day. Wait at least 12 hours, but 3 days is good and 1 week is even better.

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