Pickled Eggs I

1 (15 ounce) can pickled beets, juice only

1 cup white vinegar

2 ½ cups water

½ cup red wine

1 clove garlic, chopped

1 bay leaf

1 teaspoon pickling spice

½ teaspoon salt

12 hard boiled eggs, shells removed

1 onion, chopped

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.