Category: Appetizers

6 Hard cooked eggs, shelled

1 cup Canned beet juice

1 Clove garlic, crushed

1/2 Bay leaf

1/4 tsp Allspice

1 tsp Salt

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.