Ingredients
2 cups cider vinegar1 cup sugar1/2 cup water2 tablespoons prepared mustard1 tablespoon salt1 tablespoon celery seed1 tablespoon mustard seed6 whole cloves2 medium onions, thinly sliced12 hard-boiled large eggs, peeled
Preparation
In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely.
Place onions and eggs in a large jar; add vinegar mixture. Cover and refrigerate at least 8 hours or overnight. Refrigerate up to 1 week.
