Pickled Eggs - cooking recipe

Ingredients

2 Tbsp. mustard
2 c. white vinegar
1 tsp. dill weed
1/2 c. water
1 c. granulated sugar
1 tsp. salt
1 tsp. celery seed
6 whole cloves
2 medium onions, sliced (optional)
12 hard-cooked eggs
1 pt. canned beets, juice included

Preparation

Blend mustard with small amount of vinegar in saucepan. Add remaining ingredients, except onions and eggs. Heat juice to boiling. Simmer for 10 minutes. Cool. Pour over eggs and onions. Cover and refrigerate. Eggs will keep at least 2 weeks.