Title: Pickled pink egg appetizers
 Categories: Appetizers
      Yield: 6 Servings
 
  1 1/2 c  White vinegar
      1 ts Pickling spice
      1    Garlic clove -- peel and
           Bruise
      1    Fresh bay leaves
      6    Hard-boiled eggs -- peeled
           Juice from pickled beets --
           * optional
 
  * Use about 2 tablespoons of the juice from pickled beets if desired;
  gives a pink color and adds a pleasant taste.
  
  Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add
  garlic and bay leaf. Pack eggs into a screw top jar, add vinegar
  mixture; cover and cool to room temperature. Refrigerate 7-10 days
  before serving, longer for stronger flavor.