- 12 hard-boiled eggs, peeled
- 1 1/2 cups [375 mL] cider vinegar
- 1 cup [250 mL] beet juice
- 8 to 10 whole peppercorns
- 3 or 4 garlic cloves
- 1 bay leaf
- 1 tablespoon [15 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] ground allspice
- 2 sprigs fresh dill
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- Pack peeled eggs into a clean 1-quart [4-cup] jar.
- Into a casserole, mix together cider vinegar, beet juice, whole peppercorns, garlic cloves, bay leaf, sugar, salt and ground allspice.
- Bring to a boil, lower heat and leave to simmer slowly for 3 to 5 minutes.
- Pour hot mixture over eggs, add fresh dill sprigs and tightly seal jar.
- Refrigerate eggs for at least 2 days before serving.
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