Pink Pickeled Eggsappetizers, dairy, salsa 6.00 hard cooked eggs, shelled 1.00 cup canned beet juice 1.00 clove garlic, crushed 0.50 bay leaf 0.25 teaspoon allspice 1.00 teaspoon salt 1 freshly ground pepper 1.00 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. |
