Pink pickeled eggs
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | Hard cooked eggs, shelled | |
1 | cup | Canned beet juice |
1 | Clove garlic, crushed | |
½ | Bay leaf | |
¼ | teaspoon | Allspice |
1 | teaspoon | Salt |
Freshly ground pepper | ||
1 | cup | Cider vinegar |
Directions
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.