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
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.