Recipe - Pickled Pink Egg Appetizers

1 One half cup White vinegar
1 teaspoon Pickling spice
1 Garlic clove peel and
Bruise
1 Fresh bay leaves
6 Hardboiled 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 710 days before serving,
longer for stronger flavor.

Recipe By : Jo Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip