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Pickled Eggs

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.

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