12 hard boiled eggs
4 c. water
1 c. beet juice
1 c. vinegar
1 sm. onion, sliced
1 clove garlic
1 bay leaf
2 tsp. mixed pickling spices
1/2 tsp. salt

Peel eggs and place loosely in a jar.

Combine remaining ingredients in a saucepan. Place over low heat just until thoroughly heated. Remove onion. Pour hot mixture over eggs. Seal with an airtight lid.

Refrigerate two days before serving. Store in refrigerator up to 2 weeks.

Serves 12.