German Style Pickled Eggs

Ingredients:
*2 c. cider vinegar

*1 c. sugar

*1/2 c. water

*2 T. prepard mustard

*1 T.salt

*1 T. celery seed

*1 T. mustard seed

*6 whole cloves

*2 medium onions, thinly sliced

*12 hard-boiled eggs

Directions:

In a large saucepan, combine all ingredients except onions simmer for 10 minutes. Let cool completely, place onions and eggs in a large jar. Add enough vinegar mixture to completely cover eggs. Cover and refrigerate for at least 8 hours or overnight. Eat within 1 week of fixing.

Mom fixed these several times back in late winter, we all loved them and ate enough to pickle ourselves.