1. Combine water, beet juice, vinegar, sugar, pickling spice, salt, garlic, bay leaf and onion in a 2-quart jar or plastic zipper-top bag. Mix until combined. 2. Add eggs. Cover and refrigerate for 1 week before eating NOTES : Made 11/21/96 - Put in a 1 gallon mason jar. Next time withhold adding say 1 cup of the water till after eggs are in jar, had to remove some of the liquid, which was hard for the pickling spice floats on top. Recipe by: Chicago Tribune newspaper, 11/13/96 Posted to MC-Recipe Digest V1 #459 by Andy Svitek on Jan 30, 1997.