Title: Pink Pickeled Eggs
Categories: Appetizer Cheese Salsa
Yield: 1 Servings

6		Hard cooked eggs, shelled
1	c	Canned beet juice
1		Clove garlic, crushed
1/2		Bay leaf
1/4	ts	Allspice
1	ts	Salt
		Freshly ground pepper
1	c	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.

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