1 3/4 c. cider vinegar
1 can sliced red beets
1/3 c. dry white wine, such as Chablis
1 tbsp. granulated sugar
1/2 tsp. salt
4 allspice berries, crushed, or 1/8 tsp. ground allspice
8 to 10 peppercorns
3 whole cloves
3 garlic cloves, halved
1 bay leaf
10 eggs hard cooked and peeled
2 sprigs dillweed, optional

In a 2-to-3 quart stainless saucepan bring all ingredients except eggs and dillweed to a boil over moderately high heat. Reduce heat and simmer 3 minutes. Remove from heat. Put eggs and dillweed in a stainless bowl or glass jar and pour hot marinade over them. Cover and chill 4 hours or up to 1 week.