Title: Rosy Pickled Eggs
Categories: Cheese
Yield: 12 Servings

1	c	Juice from canned pickled-
		Beets
1	c	Vinegar
1		Clove garlic
1		Medium bay leaf
2	ts	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 1/2 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.

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