Rosy Pickled Eggs
Ingredients
- 1 cup juice from canned pickled-beets
- 1 cup vinegar
- 1 clove garlic
- 1 medium bay leaf
- 2 teaspoons mixed pickling spices
- 12 hard - cooked eggs
- 1 small onion, sliced and separated into rings
Directions
- In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and 1/2 tsp. salt; mix well. Remove shells from eggs. Add eggs and onion rings. Cover and refrigerate 3 to 4 days.
Source: Better Homes & Gardens