Pickled Eggs

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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.

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