Title: Pickled Eggs > Doris Fash
Categories: Appetizer Egg Pickle
Yield: 12 Eggs

2	c	White vinegar
2	tb	Mustard
1/2	c	Water
1	c	Sugar
1	tb	Salt
1	tb	Celery seed
1	tb	Mustard seed
6		Whole cloves
12		Hard-boiled eggs
2	md	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.

Doris Fash, Southington CT

MM format by Dave Sacerdote From: Dave Sacerdote Date: 10 Jan 97 National Cooking Echo Ä

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