Pickled Eggs

Pickled eggs have been around for centuries!  Here's a recipe that embodies the bold, ancient traditions as to why these eggs were pickled for posterity.

INGREDIENTS:

• 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
• 12 hard-cooked eggs, peeled
• 2-medium onions, thinly sliced

DIRECTIONS:

In a large saucepan, combine the first eight ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Cool completely. 

Put eggs and sliced onions in a large jar; add enough vinegar mixture to completely cover.  Cover and refrigerate for at least 8 hours or overnight. 

Use a clean spoon each time you remove eggs for serving.  May be refrigerated for up to 1 week.

Enjoy!