Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Juice from canned pickled- |
| \N \N | Beets |
| 1 cup | Vinegar |
| 1 \N | Clove garlic |
| 1 \N | Medium bay leaf |
| 2 teaspoons | Mixed pickling spices |
| 12 \N | Hard - cooked eggs |
| 1 \N | Small onion, sliced and |
| \N \N | Separated into rings |
In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and ½ tsp. salt; mix well. Remove shells from eggs. Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12. Source: Better Homes & Gardens. ch.