Rosy Pickled Eggs

1 cup juice from pickled beets 1 cup vinegar 1 clove garlic 1 medium bay leaf 2 teaspoons mixed pickling spices 12 hard-cooked eggs 1 small onion, sliced and separated into rings Remove shells from eggs. In a large bowl, combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water, and ½ teaspoon salt; mix well. Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12.