Pink Pickeled Eggsappetizers, cheese/eggs 6 hard cooked eggs, shelled 1 cup canned beet juice 1 clove garlic, crushed 1/2 bay leaf 1/4 teaspoon allspice 1 teaspoon salt 1 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. |
