Title: Pickled Eggs
Categories: Appetizers
Yield: 12 Servings

4 c Water
1 cn (16 oz.) beet, liquid (save
-the beets tor another us
1 c Vinegar
2 tb Sugar
2 ts Pickling spice
1/2 ts Salt
1 Clove garlic
1 Bay leaf
1 sm Onion, sliced
12 Hard-cooked eggs, peeled

1. Combine water, beet juice, vinegar, sugar, pickling spice, salt, garlic,
bay leaf and onion in a 2-quart jar or plastic zipper-top bag. Mix until
combined.

2. Add eggs. Cover and refrigerate for 1 week before eating

NOTES : Made 11/21/96 - Put in a 1 gallon mason jar. Next time withhold
adding say 1 cup of the water till after eggs are in jar, had to remove
some of the liquid, which was hard for the pickling spice floats on top.
Recipe by: Chicago Tribune newspaper, 11/13/96

Posted to MC-Recipe Digest V1 #459 by Andy Svitek
on Jan 30, 1997.