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Beet Pickled Eggs


Course : Eggs
Serves: 12
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Ingredients:


12 large hard-cooked eggs

1 3/4 cups vinegar

1 cup beet juice

1/3 cup dry white wine

8 pieces peppercorns

3 whole cloves

3 cloves garlic

1 pieces bay leaf

1 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon ground allspice

2 sprigs fresh dillweed
 

Preparation / Directions:


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.

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