Rosy Pickled Eggs
1 cup juice from canned beets, sliced or small whole beets
1 cup vinegar
1 medium bay leaf
2 teas. mixed pickling spices
1/2 teas salt
12 hard cooked eggs
1 small onion, sliced and separated into rings.
In large bowl combine beet juice, vinegar, 4 cups water, garlic, bay leaf,
pickling spices and salt. Mix well. Add eggs and onions rings, cover in a closed
container and refrigerate for several days.
Makes 12 pickled eggs. Recipe can be doubled.