Pickled Easter Eggs in Beet Juice

Ingredients:

12 to 15 large, hard cooked eggs, shells removed
2 cups juice from pickled beets
1 cup 6% distilled vinegar
3 cups water
2 bay leafs, crumbled
2 garlic cloves
2 teaspoons salt
3 grains allspice 
6 peppercorns
1 small onion, sliced into rings and separated

Preparation:

• Prepare eggs and remove shells. 
• In a large bowl, combine beet juice, vinegar, water, and spices and mix well. 
• In an adequate size pickling jar arrange hard cooked eggs and onion rings. 
• Add pickling mixture, cover and refrigerate for at least 1 week. 
• Serve as garnish with Easter Cold Meat Platter or in salads.