Pink pickeled eggs

Yield: 1 servings

Measure Ingredient
6 \N Hard cooked eggs, shelled
1 cup Canned beet juice
1 \N Clove garlic, crushed
½ \N Bay leaf
¼ teaspoon Allspice
1 teaspoon Salt
\N \N Freshly ground pepper
1 cup Cider vinegar

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.

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