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.