Pickled Deviled Eggs | Bubbies

Ingredients

• 6 hard-boiled eggs, shelled
• ¾ cup juice drained from canned or cooked beets
• ½ cup dry red wine
• ¾ cup vinegar
• 1 bay leaf
• ¼ tsp allspice
• ¾ tsp salt
• Dash black pepper
• 1 clove garlic, crushed
• Place eggs in qt jar.
• Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan.
• Heat but do not allow to boil.
• Pour hot liquid over eggs.
• Cool, then cover and refrigerate overnight or longer, if desired.
• Makes 6 eggs.