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PICKLED EGGS

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• 3 C. beet juice or cooking water from fresh beets
• 1 C. red wine vinegar
• 8 whole black peppercorns
• 4 whole allspice
• 4 whole cloves
• 1 bay leaf
• 6 hard cooked eggs, peeled

Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour over eggs. Cover and refrigerate at least 24 hours.