Name: Pickled Eggs
Ingredients: 2 T. mild mustard; 2 cup distilled white, apple cider or apple cider flavored distilled vinegar; 1/2 cup water; 1 cup granulated sugar; 1 T salt; 1 T celery seed; 1 T mustard seed; 6 whole cloves; 2 medium onions, sliced; 12 hard-cooked eggs

Pickled Eggs

Ingredients

2 T. mild mustard
2 cups distilled white, apple cider or apple cider flavored distilled vinegar
1/2 cup water
1 cup granulated sugar
1 T salt
1 T celery seed
1 T mustard seed
6 whole cloves
2 medium onions, sliced
12 hard-cooked eggs

Instructions

In saucepan, blend mustard with a little vinegar, add remaining vinegar & next 6 ingredients. Heat to boiling, cover, simmer 10 minutes. Cool. Pour over onions & eggs. Cover, refrigerate overnight. Serve on relish tray or as a salad. Pickled Eggs will keep about 3 weeks when stored in the refrigerator. After that time they lose flavor & texture.