1 doz. hard boiled eggs
2 c. white distilled 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

Mix all ingredients except eggs. Simmer 10 minutes and let cool. Put shelled eggs in jar with 2 sliced onions. Pour liquid over and refrigerate at least 24 hours. A picnic favorite!