Pickled Eggs

2 cans (1 lb. size) small whole or sliced beets

1 or 2 sliced onions

1 cup cider vinegar

1/2 cup sugar

1 tsp. salt

3-4 Tbls. pickling spices

2 Tbls. minced garlic

2 bay leaves

1 jar hot jalapeno slices (optional)

12 hard boiled eggs, shelled

Drain beets, reserve liquid.  Place beets, onions and jalapeno slices (if using) in 1 1/2 qt. jar.  Measure reserved liquid. Add water to make 1 cup.  In small saucepan,

mix beet liquid, vinegar, sugar, pickling spices, bay leaves & salt. bring to boil, stirring occasionally.  Pour over eggs. Cover, refrigerate for 24 hours.  Drain eggs.

Slice in half and arrange on salad greens with beets.