12 hard-cooked 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

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 2 days before serving. Store in refrigerator up to 2 weeks. Serves 12.

Hint: If an egg is stuck to the carton, moisten the cardboard to free it.