1 cup juice from canned pickledbeets 1 cup Vinegar 1 Clove garlic 1 bay leaf 2 tsp 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.
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