Beet Pickled Eggs

12 hard boiled eggs, peeled 1 1/2 C cider vinegar 1 C beet juice 8-10 whole peppercorns 3 whole cloves 3 -4 cloves garlic 1 bay leaf 1 T sugar 1/2 tsp. salt 1/8 tsp. ground allspice 2 sprigs fresh dill

Makes 1 Dozen Pickled Eggs Pack peeled eggs in a clean one quart jar. Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.