Beet Pickled Eggs
Grrrrrgh!
Course : Eggs
From: HungryMonster.com
Serves: 12
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    hard-cooked eggs
   1 3/4  cups          vinegar
   1      cup           beet juice
     1/3  cup           dry white wine
   8                    peppercorns
   3                    whole         cloves
   3      cloves        garlic
   1                    bay leaf
   1      tablespoon    sugar
     1/2  teaspoon      salt
     1/8  teaspoon      ground allspice
   2      sprigs        fresh dillweed
 

Preparation:

Peel eggs, and place loosely in a jar; set aside. Combine next 10 ingredients in a saucepan; bring to a boil. Reduce heat to low; simmer 3 minutes. Pour hot mixture over eggs; add dillweed. Seal with airtight lids. Refrigerate 2 days before serving. Store in refrigerator up to two weeks.