Title: Pickled Eggs
Categories: Appetizers
Yield: 4 Servings

2 c White vinegar
2 tb Mild mustard
1/2 c Water
1 c Sugar
1 tb Salt
1 tb Celery leaves
1 tb Mustard seed
6 Whole cloves
12 Hard-cooked eggs
2 Medium onions, sliced

Slowly blend white vinegar into the mustard. Add water, sugar, spices and
cloves. Simmer mixture for 10 minutes, then cool

Pour over 12 shelled hard-cooked eggs and sliced onions. Cover and
refrigerate at least overnight.
Posted to MM-Recipes Digest V4 #012

From: "Gary Griffin"

Date: Sat, 11 Jan 1997 12:18:56 -0500