Purple and Gold Pickled Eggs for Taigaiting

The recipe is simple, combining hard-boiled eggs with a quick pickling mixture that you can refrigerate overnight before eating, or longer if desired.

Ingredients
6 hard-boiled eggs, shelled
3/4 cup juice drained from canned or cooked beets
1/2 cup dry red wine
3/4 cup vinegar
1 bay leaf
1/4 tsp allspice
3/4 tsp salt
dash black pepper
1 clove garlic, crushed

1. Place eggs in quart 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.