Beet Pickled Eggs

Course : Eggs
Serves: 12
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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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