1 jar pickled beets
18 large eggs, boiled
1 lb. pearl onions, peeled
2 garlic cloves, peeled
2 cups white vinegar
1 tbsp. dill
1 tsp. allspice

Combine vinegar, dill and all spice in large resealable jar and shake. Add beets with juice, eggs, onions and garlic. Reseal the jar, shake and let sit in refrigerator for 24 hours.

Submitted by: Adam Wimmer