Pickled Eggs, Darlene Purser Bair

2 tbsp prepared mild mustard
2 cups apple cider vinegar
1/2 cup water
1 cup granulated sugar
1 tbsp salt
1 tbsp celery seed
1 tbsp mustard seed
6 whole cloves
2 medium sliced onions
12 hard cooked eggs

In a saucepan, blend mustard with a little vinegar add remaining vinegar, water, and next 5 ingredients. Cover, heat to boiling, simmer 10 minutes, cool. Pour over onions and eggs. Cover, refrigerate overnight. Serve on relish tray or as a salad. Makes 12 pickled eggs.

 

Darlene Purser Bair