Pickled Eggs

Ingredients and Instructions

· 3 C. beet juice or cooking water from fresh beets

· 1 C. red wine vinegar

· 8 whole black peppercorns

· 4 whole allspice

· 4 whole cloves

· 1 bay leaf

· 6 hard cooked eggs, peeled

Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour

over eggs. Cover and refrigerate at least 24 hours.