Pickled Eggs

	These can be refrigerated in either a large crock type jar or a large sized glass jar. Prep: 10 minutes Cook: 25 minutes Servings: 12

Ingredients:

2 cups cider vinegar plus 1/2 cup pickling vinegar
1-1/3 cups granulated sugar
1/2 cup water
2 Tbsp. prepared mustard
1 Tbsp. salt
1 Tbsp. mustard seed
1 Tbsp. celery seed
3 cloves, whole
3 garlic cloves, peeled and left whole

1 medium sweet onion, cut in half and thinly sliced
12 - 14 hard-cooked eggs, peeled
Note: If you want to tint the eggs red, then add some sliced pickled beets to the jar.

Directions:

In a large saucepan, combine the first eight ingredients.
Bring to a boil.
Reduce heat then cover the saucepan and simmer for 15-20 minutes.
Run cold water over cooked eggs and crack ends against the side of the saucepan.
Allow them to sit in the cold water for approximately 20 minutes.
Place onions and peeled eggs in a large jar.
Add enough vinegar mixture to completely cover.
Cover and refrigerate overnight.
Always use a clean utensil when you remove eggs for serving.
When eggs are prepared this way, they can be refrigerated for up to 1 week but no longer.