Recipe - Rosy Pickled Eggs

1 cup Juice from canned pickled
Beets
1 cup Vinegar
1 Clove garlic
1 Medium bay leaf
2 teaspoon Mixed pickling spices
12 Hard cooked eggs
1 Small onion, cut or sliced up and
Separated into rings

In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling
spices, 4 cups water and One half tsp. salt; mix well. Remove shells from eggs.
Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12.
Source: Better Homes & Gardens. ch.
Posted to MMRecipes Digest V3 #255

Date: Wed, 18 Sep 1996 00:25:55 0400

From: Cindy J Hartlin chartlin@localhost.total.net.idiscover.net