6    Hard cooked eggs, shelled
1 c  Canned beet juice
1    Clove garlic, crushed
1/2    Bay leaf
1/4 ts Allspice
1 ts Salt
Freshly ground pepper
1 c  Cider vinegar

Place eggs in quart jar. Combine remaining ingreds in enameled saucepan
and bring to boil. Pour over eggs. Cover, cool and refrigerate for at least
8 hrs.