Preserving Meats: Pickled Eggs 35 by Recipe Cottage

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	Pickled Eggs 35

		Pickled Eggs 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.