Ingredients

• 2.5 cups water
• 1 cup white vinegar
• 1 cup pickled beet juice , from canned pickled beets
• 0.5 cups red wine
• 1 clove garlic , chopped
• 1 bay leaf
• 1 teaspoon pickling spice
• 0.5 teaspoons salt
• 12 large hard-boiled eggs , shells removed
• 1 medium onion , sliced into rings

Instructions

1. 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.

Nutrition per serving