Pink Pickeled Eggs

Ingredients

6 Hard cooked eggs, shelled
1 cup Canned beet juice
1 Clove garlic, crushed
1/2 Bay leaf
1/4 teaspoon Allspice
1 teaspoon Salt
Freshly ground pepper
1 cup Cider vinegar

Method

Place eggs in quart jar. Combine remaining ingreds in enameled saucepan and bring to boil. Pour over eggs. Cover, cool and refrigerate for at least 8 hrs.

Yield

1 Servings


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