Pickled Eggs with Beet Juice

Ingredients

• 1/2 cup swater
• cup white vinegar
• cup pickled beet juice (from can ned pickled beets)
• 1/2 cup red wine
• clove garlic, chopped
• bay leaf
• teaspoon pickling spice
• 1/2 teaspoon salt
• large hard-boiled eggs, shells removed
• medium onion, slice d into rings

Instructions

1. Combine water, vinegar, beet juice, and wine in a large non reactive glass bowl or jar. Add garlic, bay leaf, pickling spice, and salt; mix well. Add eggs and onion rings. Cover tightly and refrigerate for 1 week before serving.