AMISH MUSTARD-PICKLED EGGS

8 hard-cooked eggs
1 large sweet onion, sliced
1 1/2 cups cider vinegar
2 tbsp. prepared yellow mustard
3/4 cup sugar
1/2 cup water
1 tsp. salt
2 tsp. celery seed
2 tsp. mustard seed
2 whole cloves

Remove shells from eggs and place with sliced onion in a large, nonreactive container, such as a plastic or glass bowl or jug.

Bring remaining ingredients to a simmer. Pour over eggs.

Cover and refrigerate overnight. Refrigerate leftovers

Makes 8 servings
Source: Akron Beacon Journal, April 12, 2006