1 c. juice from canned pickled
1 c. vinegar
1 clove garlic (optional)
1 bay leaf (optional)
2 tsp. mixed pickling spices
1/2 tsp. salt
12 hard-boiled eggs, peeled
1 small onion, sliced and
separated into rings
4 c. water
In large bowl combine beet juice, vinegar, water,
garlic, bay leaf, pickling spices and salt; mix well. Add eggs
and onion rings; cover and refrigerate for 5 to 7 days. Makes
12 pickled eggs. A gallon jar works good for pickling also.
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