Eggs Pickled in Beet Juice | Oregonian Recipes

Ingredients

• 1 cup liquid from canned, pickled or freshly cooked and peeled beets
• 1 cup white wine vinegar or distilled white vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon pickling or kosher salt
• 1/2 teaspoon whole black peppercorns, crushed
• 1/2 teaspoon whole allspice berries, crushed (optional)
• 1 bay leaf, crumbled
• About 12 hard-cooked eggs, peeled