ROSY PICKLED EGGS

Simple to make and delicious to eat!


INGREDIENTS:

   1 cup juice from canned pickledbeets
   1 cup Vinegar
   1 Clove garlic
   1 bay leaf
   2  tsp  Mixed pickling spices
   12  Hard - cooked eggs
   1 Small onion, sliced and separated into rings

  In a large bowl combine beet juice, vinegar, garlic,
  bay leaf, pickling spices, 4 cups water and 1/2 tsp.
  salt; mix well. Remove shells from eggs. Add eggs and
  onion rings. Cover and refrigerate 3 to 4 days. 

Makes 12.

Please report any bad links..Thanks, Buzz

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