Rosy Pickled Eggs - cooking recipe

Ingredients

4 c. water
1 c. liquid drained from canned pickled beets
1 c. white vinegar
2 Tbsp. sugar
2 tsp. mixed pickling spice
1/2 tsp. salt
1 clove garlic, minced
1 bay leaf
1 small onion, sliced and separated into rings
12 hard-cooked eggs, shelled

Preparation

In a large bowl or jar, combine water, beet liquid and vinegar.
Add sugar, pickling spice, salt, garlic and bay leaf; mix well.
Add eggs and onions; cover and refrigerate several days before serving.