Wimpy'S Rosy Pickled Eggs - cooking recipe

Ingredients

8 oz. (1/2 No. 2 can) (16 oz.) small or sliced beets in salt water (1/2 beets and 1/2 of juice)
1 1/4 c. cider vinegar
2 c. water
1 garlic clove or equivalent in garlic powder
1/2 tsp. sugar
1 (2-inch) bay leaf
2 tsp. pickling spice
1/2 tsp. salt
1 (2-inch) onion, sliced and separated into rings
1/2 tsp. cracked pepper (red)
15 hard-boiled eggs (grade A large), shell eggs

Preparation

Use a 1/2 gallon container (glass).
Place beets, juice, vinegar and water in container.
Add ingredients; mix well.
Add eggs.
Refrigerate for 5 to 7 days.
God bless.