Bessie'S Pickled Eggs - cooking recipe

Ingredients

2 doz. eggs
2 (1 lb.) cans small whole beets and juice
1 qt. basil herb vinegar
6 small onions, sliced
3 fresh bay leaves
dash of salt and pepper

Preparation

Hard-boil and peel eggs.
Prick each one several times with a fork.
Place in a large stoneware crock or a deep bowl.
Heat together in a separate pan, but do not boil, the beets, vinegar, onions, salt and pepper.
Pour hot mixture over the eggs and cool. Cover and store in the refrigerator for 1 to 2 weeks.