· 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.
