Pickled Eggs - cooking recipe

Ingredients

12 hard-boiled eggs
1 small onion
4 c. water
1 c. beet juice
1 c. vinegar
1 bay leaf
2 tsp. pickling spice
1/2 tsp. salt

Preparation

Peel eggs and place in jar.
Combine remaining ingredients in a saucepan.
Bring to a boil over low heat.
Remove and discard onion.
Pour hot liquid over eggs.
Seal with an airtight lid. Refrigerate 2 days before using.
Will store up to 2 weeks.