Rosy Pickled Eggs - cooking recipe

Ingredients

1 c. juice from canned pickled beets
1 c. vinegar
1 medium bay leaf
1 small onion, sliced and separated into rings
4 c. water
salt
2 tsp. pickling spices
12 hard-boiled eggs

Preparation

Combine juice, vinegar, bay leaf and pickling spices in large pot; mix in water and salt mixture.
Mix well.
Remove shells from hard-boiled eggs; add eggs to juice mixture together with onion rings.
Cover and refrigerate for 3 to 4 days.