6 hard-boiled eggs

Simmer 15 minutes, cool and remove shells. Combine in a saucepan: 3/4 c. vinegar 1/2 c. rose wine (opt.) 1 bay leaf 1/4 tsp. allspice (or 3 whole cloves allspice) 3/4 tsp. salt 1/16 tsp. pepper 1 clove garlic, crushed (opt.)

Heat to a gentle simmer and pour over the cool eggs in a screw-top glass jar. Cover and refrigerate for one to two days. Serve whole, sliced or quartered lengthwise with salads or as a cold meat garnish. You can add additional hard- boiled eggs to the liquid.