Easy Pickled Eggs Recipe ~Submitted by Tiffany~ 1 (15 ounce) can pickled beets, juice only 1 cup white vinegar 2 1/2 cups water 1/2 cup red wine 1 clove garlic, chopped 1 bay leaf 1 teaspoon pickling spice 1/2 teaspoon salt 12 hard boiled eggs, shells removed 1 onion, chopped DIRECTIONS: Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.