Pink Pickled Eggs - cooking recipe

Ingredients

6 eggs, boiled
juice from 1 can beets (about 1 c.)
3/4 c. cider vinegar
1/2 c. Claret or Burgundy wine
1 small bay leaf
1 garlic clove, crushed (optional)
1/4 tsp. ground allspice
1/2 to 1 tsp. salt
fresh ground pepper

Preparation

Hard cook eggs, plunge in cold water and shell immediately. Put eggs in quart jar.
Combine remaining ingredients; heat, but do not boil.
Pour in jar, cool, then cover and refrigerate overnight.
Cut lengthwise as a garnish for cold meats, salad or fish.