1 cup juice from canned beets
1 cup vinegar
1 1/2 cups sugar
1 clove garlic
1 medium bay leaf
2 teaspoons mixed pickling spices
1/2 teaspoon salt
12 hard cooked eggs, with shells removed
1 small onion, sliced and separated into rings
In large non-metal bowl, combine beet juice, vinegar, sugar, 4 cups
water, garlic, bay leaf, pickling spices, and salt; mix well. Add
eggs and onion rings; cover and refrigerate for several days.
Makes 12 pickled eggs.