Pickled Eggs Recipe

• 1 3/4 c. cider vinegar
• 1 can sliced red beets
• 1/3 c. dry white wine, such as Chablis
• 1 tbsp. granulated sugar
• 1/2 teaspoon salt
• 4 allspice berries, crushed, or possibly 1/8 teaspoon grnd allspice
• 8 to 10 peppercorns
• 3 whole cloves
• 3 garlic cloves, halved
• 1 bay leaf
• 10 Large eggs hard cooked and peeled
• 2 sprigs dillweed, optional

1. In a 2-to-3 qt stainless saucepan bring all ingredients except Large eggs and dillweed to a boil over moderately high heat.
2. Reduce heat and simmer 3 min.
3. Remove from heat.
4. Put Large eggs and dillweed in a stainless bowl or possibly glass jar and pour warm marinade over them.
5. Cover and refrigerate4 hrs or possibly up to 1 week.

cider vinegar, red beets, white wine, sugar, salt, berries, peppercorns, cloves, garlic, bay leaf, eggs

Taken from cookeatshare.com/recipes/pickled-eggs-2895 (may not work)