Pickled Eggs - cooking recipe

Ingredients

2 Tbsp. prepared mustard
2 c. cider vinegar
1/2 c. water
1 c. sugar
2 onions, sliced
12 hard-boiled eggs
1 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
6 whole cloves

Preparation

Blend mustard with a little vinegar.
Add remaining vinegar, water and spices.
Cover; heat to boiling, then simmer 10 minutes. Pour over onions and eggs.
Cover and refrigerate overnight.
I usually keep in 1/2 gallon canning jar in fridge.
Keeps about 1 month.
As eggs are eaten, more can be added.
Change brine every month.