Title: Pickled Pink Egg Appetizers
Categories: Appetizer
Yield: 6 Servings

1 1/2	c	White vinegar
1	ts	Pickling spice
1		Garlic clove -- peel and
		Bruise
1		Fresh bay leaves
6		Hard-boiled eggs -- peeled
		Juice from pickled beets --
		* optional

* Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor.

Recipe By : Jo Merrill

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