2 c. white vinegar
2 tbsp. mild mustard
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
12 shelled, hard-boiled eggs
2 onion slices

Slowly blend white vinegar into mustard. Add water, sugar, salt, celery seed, mustard seed and whole cloves. Simmer 10 minutes. Cool. Pour over eggs. Add onion slices. Cover and refrigerate overnight.