Pickled Eggs

12 eggs
4 cups cider vinegar
1 ½ cups water
1 tsp. dry mustard
1 tsp. salt

Cover eggs with cold water and bring to a rapid boil.
Cover and let stand 15 minutes.
Drain and cover with cold water.
Remove shells.
Put remaining ingredients in a pan, bring to a boil and simmer for 10 minutes.
Put eggs in a sterilized crock or jar and pour hot liquid over them.
Seal with a lid.