Dill pickled eggs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dozen Hard Boiled Eggs <hopefully peeled> | |
| 2 | larges | Bunches Fresh Dill, roughly chopped |
| 2 | larges | Jars, Generic Dill Spears <or slices> |
| 2 | larges | Yellow Onions, sliced into rings |
| 1 | large | Green Pepper, sliced into rings |
| 2 | larges | Sweet Red Peppers, sliced into rings |
| 1 | quart | Cider Vinegar |
| 1 | quart | Bottled Water <Purified or Spring Water> |
| 1 | small | Handful Whole Cloves |
Directions
Drain pickle juice into large pan. Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour <make sure you can open the windows, it's rather fragrant>
Place eggs, vegetable slices and pickle spears into large glass or hard plastic container <large ice cream pail works well>.
Strain liquid mixture through a pasta collander and pour liquid over eggs and vegetables.
Let sit for 24-36 hours at >>room temperature<< The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish.