Eggs Pickled -

2 tb Dijon mustard

2 c Apple cider vinegar

1/2 c Fresh water

1 tb Salt

1 tb Celery seed

1 tb Dry mustard

6 dr Cloves

2 md Sliced onions

Blend the Dijon and dry mustard with a little vinegar, if needed, in a saucepan. Add the remaining vinegar and all of the remaining ingredients, except the eggs and sliced onions. Cover and simmer for 10 minutes. Allow to cool, and then pour over the onions and eggs.

Refrigerate overnight.