Title: Pink pickeled eggs
 Categories: Appetizers, Cheese/eggs, Pickles
      Yield: 1 Servings
 
      6    Hard cooked eggs, shelled
      1 c  Canned beet juice
      1    Clove garlic, crushed
    1/2    Bay leaf
    1/4 ts Allspice
      1 ts Salt
           Freshly ground pepper
      1 c  Cider vinegar
 
     Place eggs in quart jar. Combine remaining ingreds in enameled
  saucepan and bring to boil. Pour over eggs. Cover, cool and
  refrigerate for at least 8 hrs.