PICKLED EGGS Name: BRANDI THOMAS Base: SHAW AFB Recipe: 2 tbsp mild mustard 2 c. cold water 2 c. white vinegar 1 c. sugar 1 tbsp salt 1 tbsp celery seed 6 whole cloves 2 med onions 12 hard cooked eggs In saucepan blend mustard with a little vinegar, add remaining vinegar and next 6 ingredients. Heat to boiling, cover, simmer 10 mins. Cool pour over eggs. Cover and refrigerate overnight. Serve as a salad these will keep 3 weeks in fridge after that time they will lose flavor and texture