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.
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