Rosy Pickled Eggs
|Water||4 Cup (64 tbs)|
|Beet juice||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm)|
|Mixed pickling spices||2 Teaspoon|
Peel eggs, and place loosely in a jar.
Combine remaining ingredients in a saucepan, place over low heat just until thoroughly heated.
Remove onion, pour hot mixture over eggs.
Seal with an airtight lid.
Refrigerate 2 days before serving.
Store in refrigerator up to 2 weeks.