Pickled Eggs

Ingredients:

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.

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