Pickled Eggs I

Ingredients

• 1 (15 ounce) can pickled beets, juice only
• 1 cup white vinegar
• 2 1/2 cups water
• 1/2 cup red wine
• 1 clove garlic, chopped
• 1 bay leaf
• 1 teaspoon pickling spice
• 1/2 teaspoon salt
• 12 hard boiled eggs, shells removed
• 1 onion, chopped

Directions

Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.

Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.