Pickled Eggs I Recipe

Ingredients
<br>- 1 (15 ounce) can pickled beets, juice only
<br>- 1 cup white vinegar
<br>- 2 1/2 cups water
<br>- 1/2 cup red wine
<br>- 1 clove garlic, chopped
<br>- 1 bay leaf
<br>- 1 teaspoon pickling spice
<br>- 1/2 teaspoon salt
<br>- 12 hard boiled eggs, shells removed
<br>- 1 onion, chopped
<br><p></p>Directions
<br>step 1: Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
<br>step 2: Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
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Ingredients
- 1 (15 ounce) can pickled beets, juice only
- 1 cup white vinegar
- 2 1/2 cups water
- 1/2 cup red wine
- 1 clove garlic, chopped
- 1 bay leaf
- 1 teaspoon pickling spice
- 1/2 teaspoon salt
- 12 hard boiled eggs, shells removed
- 1 onion, chopped

Directions
step 1: Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
step 2: Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.

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