* Use about 2 tablespoons of the juice from pickled beets if desired;
gives a pink color and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add
garlic and bay leaf. Pack eggs into a screw top jar, add vinegar
mixture; cover and cool to room temperature. Refrigerate 7-10 days
before serving, longer for stronger flavor.