1 3/4 c. cider vinegar
1/3 c. dry white wine, such as Chablis
1 tbsp. granulated sugar
4 allspice berries, crushed or 1/8 tsp. ground allspice
3 med. sized cloves garlic
10 eggs, hard boiled & peeled
1 c. beet juice (liquid from canned beets)
1/2 tsp. salt
8-10 peppercorns
3 whole cloves
1 bay leaf

Bring all ingredients except eggs to a boil over moderate high heat. Reduce heat and simmer 3 minutes. Remove from heat. Put eggs in a stainless bowl or glass jar and pour hot mixture over them. Cover and chill 4 hours or up to 1 week.