Yield: 12 Servings
|1 cup||Juice from canned pickled-|
|1||Medium bay leaf|
|2 teaspoons||Mixed pickling spices|
|12||Hard - cooked eggs|
|1||Small onion, sliced and|
|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.