1 c. beet juice
1 c. vinegar
4 c. water
1 clove garlic
1 medium bay leaf
2 tsp. mixed pickling spice
1/2 tsp. salt
12 hard cooked eggs
1 sm. onion, sliced and separated

Hard cook and shell eggs first. Then add all ingredients and refrigerate for 1-2 weeks. Great for Easter and picnics.