Mustard Pickled Eggs |
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12 eggs, hard boiled
2 cups apple cider vinegar
2 tablespoons mild prepared mustard
1 cup granulated sugar
1/2 cup water
1/2 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 onions, sliced
Boil 12 eggs and remove the shells carefully; set aside.
Combine remaining ingredients, except onions, in a small kettle. Simmer 10 minutes. Cool.
Add eggs and onions. Cover and refrigerate.