PICKLED EGGS

2 Cups Cider Vinegar
1 Cup Sugar
1/2 Cup Water
2 Tablespoons Prepared Mustard
1 Tablespoon Salt
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
6 Whole Cloves
2 Medium Onions, thinly sliced
12 Hard Boiled Eggs, peeled

In a large pot, combine the first eight ings. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Cool completely. Place onions and eggs in a large jar. Add enough vinegar mixture to completely cover. Cover and ref. for at least 8 hours or overnight. Use a clean fork or spoon everytime you get one out of the jar.