Rosy Pickled Eggs

• 1 cup juice from canned pickled-beets
• 1 cup vinegar
• 1 clove garlic
• 1 medium bay leaves
• 2 teaspoons pickling spices
• 12 large eggs hard-cooked
• 1 small onions sliced and separated into rings

1. In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and 1/2 teaspoon salt; mix well.
2. Remove shells from eggs.
3. Add eggs and onion rings.
4. Cover and refrigerate 3 to 4 days.

vinegar, clove garlic, bay leaves, pickling spices, eggs, onions

Taken from recipeland.com/recipe/v/rosy-pickled-eggs-35268 (may not work)