2 tbsp. prepared mild mustard
2 c. apple cider flavored vinegar
1/2 c. water
1 c. granulated sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
2 med. onions, sliced
12 hard-cooked eggs

In saucepan, blend mustard with a little vinegar; add remaining vinegar, water and next 5 ingredients. cover; heat to boiling; simmer 10 minutes. Cool. Pour over onions and eggs. Cover; refrigerate overnight. Serve on relish tray or as a salad. Makes 12 pickled eggs.