3 cups beet juice or cooking water from fresh beets 1 cup red wine vinegar 8 whole black peppercorns 4 whole allspice 4 whole cloves 1 bay leaf 6 hard cooked eggs, peeled
Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour over eggs. Cover and refrigerate at least 24 hours.